meatless . #45 {mushroom tacos}

I’ve been a subscriber of Cooking Light for a long time but was never really thrilled with their recipes. I was always changing them up so much that I’m sure in addition to adding flavor I heaped on a bunch of sodium, fat and calories. But about four years ago, all that changed. Their recipes started not only focusing on the healthy aspects of the dish but flavor. Tonight’s dinner was adapted from the November 2011 issue of CL.  It is an easy dish to make and really delicious. I love the taste of slow sauteed mushrooms…they get so creamy and rich. And adding thyme intensifies their buttery flavor. You can serve the tacos with a light sour cream but they were equally yummy with just more salsa verde {oh, and an ice cold beer, of course!}. I dare you to just eat two. 

Mushroom Tacos
serves 4

2 tbsp. olive oil
1 tbsp. unsalted butter
3 portobello mushrooms, cut into 1″ cubes
½ white onion, diced {about 1 cup}
2 garlic cloves, minced
½ tsp. dried oregano
¾ tsp. chile powder
¾ tsp. ground cumin
1/8 tsp. cayenne
1/8 tsp. coriander
1 tsp. fresh thyme, chopped
1 large poblano chile, seeded + diced
1 ear fresh corn, kernels removed
1 – 14.5 oz. black beans, rinsed + drained {I prefer the brand Goya}
1/3 cup salsa verde {store bought}
1 tbsp. fresh lime juice
Kosher salt
freshly ground black pepper
8 – 6″ corn tortillas {or if you like the traditional service like us, double the tortillas}
¾ cup queso fresco, coarsely grated
¼ cup cilantro, chopped

In a large skillet, heat 1 tbsp. of the olive oil and the butter over high heat. Add the mushrooms, stirring to coat and cook for 1 minute. Lower heat to medium and continue to cook, stirring occasionally, for 4 – 5 minutes. Add remaining tbsp. of olive oil, onion and garlic. Sauté for 2 minutes. Add all spices and thyme; cook for 1 minute. Add poblano chile, corn and black beans to the pan; cook for 4 minutes, stirring occasionally. Turn heat off. Add salsa, lime juice and salt and pepper to taste.   

Divide mushroom mixture between tortillas. Top each taco with queso fresco and cilantro. You can also add sour cream and/or more of the salsa verde.  

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