⭐-- 4 teaspoons vegetable oil

⭐-- 2 cups chopped cremini mushrooms

⭐-- 3/4 cup chopped red bell pepper

⭐-- 1/3 cup chopped onion

⭐-- 2 cups chopped kale leaves

⭐-- 4 eggs, lightly beaten

⭐-- 4 egg whites, lightly beaten

⭐-- 1/2 cup shredded Monterey Jack cheese with jalapeños

⭐-- 1 (4-ounce) can green chiles, undrained

⭐-- 8 (6-inch) whole wheat flour tortillas

⭐-- optional toppers: Mexican crema, chopped fresh cilantro, sliced green onions, and/or chopped black olives

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Heat 1 teaspoon oil in a large nonstick skillet heat over medium heat. Add mushrooms, bell pepper, and onion; cook until tender, stirring occasionally, about 4 minutes. Add kale. Cook and stir until wilted, about 1 minute. Remove from skillet.

Add eggs and egg whites to the hot skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edges. With a spatula, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking until egg mixture is cooked through but still glossy and moist, 2 to 3 minutes. Return vegetable mixture to skillet with cheese and chiles; stir gently to combine.

Fill each tortilla with about 1/3 cup filling; roll up as tightly as possible. Arrange taquitos, seam side down, on the prepared baking sheet, leaving space between each. Brush evenly with remaining 3 teaspoons oil.

Bake in the preheated oven until evenly browned and crispy, about 15 minutes or. Serve with salsa and, if desired, toppers.