Oaxaca-style chopped organic dark leafy kale cooked with cauliflower, onions, garlic, spices and tomatillo sauce. Served between two GMO-free corn tortillas, one soft, one crispy, with refried mashed garbanzos, and a blend of nacho sauce and slightly spicy salsa negra. Topped with melted mozzarella cheese and pico de gallo. Served with organic brown rice. Can be vegan.
