When I ask my husband what he wants for dinner, I secretly hope he requests a Mexican dish (or anything that requires guacamole). Lucky for me, he usually does. His favorite Mexican dish is taquitos. He prefers freshly made authentic taquitos, but has been known to throw down the frozen kind. Yes, you read that right, my husband eats frozen taquitos. Only when I am not looking. There was only one way to put a stop to this…make my own. In with the Kale, mushrooms and coconut oil, out with the preservatives, chemicals and whatever else is hidden in those little frozen taquitos.
Once you try this little gem of a recipe, I have a feeling sales of frozen taquitos may go down, and the sale of kale will go up.
INGREDIENT SPOT LIGHT
Mushrooms provide more than texture and taste to dishes. They have been used for medicinal purposes for hundreds of years and score an A+ when it comes to nutritional benefits. Mushrooms have been shown to reduce the risk of breast and prostate cancer, help strengthen the immune system and treat the flu. They are an excellent source of potassium, a mineral that helps reduce the risk of a stroke by reducing blood pressure and helps our body process sodium. Have you every been woken up in the middle of the night with an excruciating cramp in your calf? That may be due to a potassium deficiency. Next time that happens eat a mushroom, not a banana. Although bananas are high in potassium, portobello mushrooms provide more. You know what’s better than eating a plain mushroom to curb calf pains? Eating a mushroom and kale taquito. Say good bye to leg cramps and enjoy a tasty meal at the same time…win-win.