Playground Tour goes on tour: Kale, Pinto and Mushroom Tacos

I promise, this is the last playground I'll write about, at least for this week!  Maybe I should have just called this "playground week."  Anyway, I think it has been one thousand years since L&O got the kids together.  Sickness and life always gets in the way of a good time.  And L&O had this silly "half marathon" she was training for and then had to run. 

She sent me a message earlier this week asking if we were free this weekend for a little boy time.  And then suggested a new playground that "is so cool i want to play on it." 

It was a little farther afield than we typically travel for a playground, but we would go to the ends of the earth to hang out with L&O and Little LO.

It took Little LO some time to warm up to Thatbaby.  I think they finally bonded over swings and balls.  You know, typical boy things.

Of course, right as they remembered what good friends they were, it was time to pack up and leave.  Naptime is a cruel mistress.

Kale however is a sweet sweet mistress.  We do a lot of kale here, and I'm always looking for recipes to switch it up.  Thatbaby loves bean tacos, so I had marked this recipe when Cate first posted it.  Thatbaby was a big fan, even eating the kale!  Guess we're over the green leafy vegetable boycott.  Thatboy however felt this tasted too "vegetarian."  I think it was the earthiness from the mushrooms.

Kale, Pinto, and Mushroom Tacos with Guajillo Salsa (From Cate's World Kitchen)

2 tbsp olive oil
1 yellow onion, minced
2 can pinto beans, rinsed and drained

3 cloves garlic, divided and minced
1 bunch kale, chopped
1/2 lb button mushrooms, sliced
8 guajillo chiles, seeded and stemmed
1 3/4 cup hot water
3 tbsp lime juice
salt to taste
corn tortillas

1. Heat1 Tbsp  oil in a dutch oven and add the onion. Cook until soft, about 5 minutes. 
2. Add the beans and heat through.  Salt to taste.
3. Cook the chiles in a dry skillet for 20 seconds each side. Place chiles with hot water in a blender. Let stand for 20 minutes so the chiles can soften. 
4. Add 1 clove garlic and blend until smooth. 
5. Add the lime juice and salt and adjust to taste.
6. Heat remaining oil in the skillet and add the sliced mushrooms. Cook, stirring occasionally, until browned. Set aside.
7. In the same pan, cook the remaining garlic until fragrant, 30 seconds. 
8. Add the chopped kale and cook until soft, 5 minutes.
9. Combine the beans, kale, and mushrooms in a large bowl.
10. Assemble tacos with a scoop of beans and vegetables, and top with some of the salsa.