This week my husband asked for some Mexican food to be planned into our meals. However, since I am trying to eat less red meat (and since we'd had chicken two nights in a row), I made the comment that all my recipes required meat of some kind, which would make it difficult to stick to my goal. With this in mind I started my hunt for a healthy, meat-less fajita, enchilada, taco, etc., and found this gem. To be honest, I was a little skeptical -- I just wasn't super confident that it would compare well with its meat-filled counterpart. I was WRONG! It was such a fresh-tasting, flavor-filled taco that I hardly noticed there was no meat. My husband and I both really liked them and vowed to make it again.
I only made a few minor changes -- I increased the amount of seasonings (including salt, it really needed more salt), I took out the hot sauce since I'm not a huge fan, and replaced the cheese and sour cream with some homemade guacamole. Definitely an overall win!
P.S. The leftover taco filling is really good on corn chips. :)
Yield: 4 servings
Serving Size: 2 Tacos
Calories per serving: approx. 390
Ingredients:- 2 Tbsp olive oil
- 1 cup onion, chopped
- 1 poblano chile, chopped
- 2 cups mushrooms, sliced
- 2 cloves garlic
- 1 tsp oregano
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp salt
- 1 1/2 cups frozen whole kernel corn
- 1 can black beans, rinsed and drained
- 1/4 cup salsa verde
- 1 Tbsp fresh lime juice
- 8 (6-inch) corn tortillas
- 1/4 cup fresh cilantro
- 1/4 cup fresh guacamole, or sliced avocado
- 8 lime wedges
- Heat olive oil over medium heat in large skillet. Add poblano chile and onion. Cook until slightly tender, then add sliced mushrooms and spices. Cook for 2-4 minutes, or until mushrooms start to shrink and become darker in color. Add black beans and corn (add 1/4 water if too dry). Continue cooking until heated through.
- Remove from heat and add salsa verde and lime juice. Place filling on warmed corn tortillas. Top with cilantro, guacamole, and lime juice.
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