Recipes and Cooking Mushroom, Kale, and Egg Tacos Make something tasty for vegetarian taco night by serving up these mushroom- and egg-filled tacos. It's a great way to blend together Meatless Monday and taco night! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 7, 2019 Print Share Share Tweet Pin Email Photo: Jason Donnelly Total Time: 30 mins Servings: 8 Yield: 8 tacos Jump to Nutrition Facts Ingredients 1 tablespoon olive oil ½ cup chopped onion 1 - 2 cloves garlic, minced 8 ounce cremini mushrooms, sliced 1 poblano chile pepper, stemmed, seeded, and chopped ½ teaspoon kosher salt 1 8-10 ounce bunch fresh kale, stemmed and coarsely chopped (6 cups) 1 tablespoon butter 6 eggs, lightly beaten 8 6 inch corn or flour tortillas, warmed Purchased Salsa Cotija cheese Directions In a very large nonstick skillet heat the oil over medium. Add onion and garlic; cook 2 minutes. Add mushrooms, poblano pepper, and salt; cook 2 minutes, stirring occasionally. Add kale and 2 Tbsp. water. Cook, about 5 minutes or until kale and vegetables are tender, stirring occasionally. Remove vegetable mixture from skillet and keep warm. In the same skillet melt butter over medium; add eggs. Cook, without stirring, until eggs begin to set on the bottom and around edges. With a spatula lift and fold the partially cooked eggs to allow uncooked portion to flow underneath. Continue cooking over medium about 2 minutes or until eggs are cooked but still glossy and moist. Immediately remove from heat. Cut into 8 portions. Top each tortilla with eggs, vegetable mixture, purchased salsa, and cotija cheese. Print Nutrition Facts (per serving) 169 Calories 9g Fat 15g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 169 % Daily Value * Total Fat 9g 12% Saturated Fat 3g 15% Cholesterol 147mg 49% Sodium 285mg 12% Total Carbohydrate 15g 5% Total Sugars 3g Protein 9g Vitamin C 97.8mg 489% Calcium 145mg 11% Iron 2.1mg 12% Potassium 510mg 11% Folate, total 101.6mcg Vitamin B-12 0.5mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.