https://youtube.com/watch?v=_ja9GKNP_Mw%22+allowfullscreen%3E%3C

Mushroom and Vegetable Tacos

Servings: 12 |

https://youtube.com/watch?v=_ja9GKNP_Mw%22+allowfullscreen%3E%3C

Mushroom and Vegetable Tacos

Servings: 12

Mushroom and Vegetable Tacos

Servings: 12

Ingredients

Ingredients

  • 1 tbsp (15 mL) EACH ground cumin and chili powder
  • 1 tbsp (15 mL) butter
  • 2 cup (500 mL) fresh sliced white or crimini mushrooms
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 can (19 oz/540 mL) black beans or pinto beans, drained, rinsed
  • 3/4 cup (175 mL) salsa sauce
  • 1/2 cup (125 mL) frozen kernel corn
  • 1 cup (250 mL) grated Monterey Jack cheese
  • 12 taco shells, warmed

Method

  1. In non-stick skillet place cumin and chili powder over medium-high heat for 1 minute to release oils for increased flavour. Set aside.
  2. In large skillet melt butter over medium-high heat. Add onion and garlic. Cook until softened, about 3 minutes.
  3. Add mushrooms. Cook and stir until liquid is evaporated about 5 – 7 minutes.
  4. Add spices, beans, salsa and corn. Mix well Cook until heated through.
  5. To serve: Place 1/4 cup (50 mL) filling in each taco shell. Top with shredded lettuce, chopped tomato, grated Monterey Jack cheese and sour cream, as desired.