Portobello Mushroom Tacos
| Cook Time | 30 minutes |
| Servings |
people
|
Ingredients
- 2 tablespoons olive oil or avocado oil
- 2 limes
- 2 cloves garlic minced
- 1/2 jalapeno ribs and seeds removed, finely chopped
- 1 cup cilantro chopped
- Salt and Pepper
- 3 portobello mushrooms stems removed and sliced
- 1/2 white onion sliced
- 1 avocado
- 8 corn tortillas
- 15 ounces canned black beans heated
Ingredients
|
Instructions
- Make the marinade. In a large bowl add the olive oil, lime juice (from 1 and 1/2 limes), garlic, jalapeño, cilantro, salt and pepper. Whisk together.
- Wipe mushroom with a damp towel, to clean. Pull out the stem and use a spoon to scrap out the gills. Slice into 1/2-inch thick slices and add to the marinade bowl.
- Add the sliced bell peppers and onions to the bowl and toss gently with your hands to combine.
- Heat a small amount of olive oil or avocado oil in a large pot or cast-iron skillet over medium-high heat. Pour in the vegetables. Cook, stirring occasionally, until vegetables are tender, about 8 minutes.
- Meanwhile, pit and peel the avocado. Smash it in a bowl and add in a little lime juice and a pinch of salt, if desired.
- Serve vegetables in warmed tortillas, with smashed avocado (with remaining half lime juice) and black beans on the side.
- Enjoy!
Recipe Notes
Recipe by Kathleen Oswalt, adapted from Kristine's Kitchen.