4. Holy Shiitake

Aaaah that hopeful glare into an empty refrigerator, that longing look for edible satisfaction is a desperate occurrence we’ve all been through. Though, there are rare strikes of luck in which the ingredients that managed to escape the past weeks onslaught of greedy mitts can be married together to make awesomeness. This little number was born out of similar circumstances. We saw bacon, kale, cheese and mushrooms and with absolutely no thought whatsoever here we are…

Ingredients

Serves 1-2 

Filling

150g shiitake mushrooms

100g kale, chopped

1 large red onion, sliced

1 tsp paprika

1 tsp ground cumin 

1 tsp ground coriander 

1 lemon, juiced

100g cheddar cheese, grated

6 rashers of smoky bacon

Guacamole

1 avocado

Handful of tomatoes, chopped

1 tsp chilli flakes

Handful of coriander 

Bread

4 soft tortillas

Method

1)   Heat the onions in a frying pan over a medium heat in olive oil until soft and brown. Add in the spices, and mushrooms and a table spoon of the lemon juice. Stir the mushrooms to cover in the spices and continue to heat for 5 minutes. Fry the bacon in another frying pan until crispy, then chop it into bite size pieces.

2)   Meanwhile, roast the kale at 180C with salt and pepper and a drizzle of oil for 10 minutes until crispy and slightly brown. 

3)   Mash the avocado in a bowl (I like to leave mine chunky) and add the coriander, tomatoes, chilli flakes, remaining lemon juice and season. 

4)   Layer half the mushrooms and kale on one tortilla and top with some guacamole, grated cheese and bacon. Lay another tortilla on top, and press together. Repeat for with the other two tortillas.

5) Heat a large frying pan on a medium heat, melt a small amount of butter and place the filled tortilla in the pan. Cook for 4 minutes on each side, until the cheese is melted and the tortillas are brown and crisp.

6) Remove from the heat, slice and enjoy!