Step 1

Preheat oven to 425 degrees Fahrenheit. Preheat a large skillet over medium heat.

Step 2

Once the skillet is hot, add grapeseed oil and red onion and cook, stirring occasionally with a wooden spoon, 5 minutes, or until onions are translucent. Stir in garlic, cumin, chili powder, coriander, smoked paprika, and salt and pepper. Cook 2 minutes, or until mixture is aromatic. Add more oil as needed throughout the cooking process to prevent food from sticking to the pan.

Step 3

Stir in portobello mushrooms and cook 3 minutes, or until they turn darker brown. Stir in kale, red cabbage, and jalapeño pepper (if using). Cook 3 minutes, or until kale is wilted.

Step 4

Stir in tomatoes and use wooden spoon to break apart. Stir in black beans and black olives (if using). Reduce heat to low and cook 5 minutes.

Step 5

Coat the bottom of an 8-inch by 11-inch glass or ceramic baking dish with sauce from the vegetable mixture. Spread a third of the corn tortilla pieces (8 tortilla halves per layer) on top of the sauce. Cover with a third of the vegetable mixture and shredded cheese. Repeat until baking dish is full.

Step 6

Place baking dish on the center rack of the oven and bake 20 minutes, or until cheese is browned and tortillas are crisp around the edges. Remove from oven and garnish with cilantro (if using). Allow dish to cool 5 minutes before slicing into pieces and serving.