When you want your greens and your taco fix at the same time.
1 large white onion, thinly sliced½ tsp. crushed red pepper flakes3 oz. queso fresco or Cotija cheese, crumbled Preheat oven to 425°. Toss rutabaga with 3 Tbsp. oil on a parchment-lined rimmed baking sheet; season with salt. Roast, tossing once halfway through, until golden brown and tender, 15–20 minutes.
Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium. Add onion and cook, stirring occasionally, until slightly softened and golden brown, 8–10 minutes. Add kale, red pepper flakes, and ⅓ cup water and cook, stirring occasionally, until kale is tender but still bright green, about 3 minutes. Add rutabaga, season with salt, and toss to combine.Divide rutabaga mixture among tortillas. Top with watercress mixture and queso fresco. Serve with hot sauce alongside.
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