Poblano and Mushroom Tacos
A delicious vegetarian taco filled with sautéed poblano peppers, crimini mushrooms, and red onions, seasoned with cumin and topped with melted Monterey Jack and crumbled Mexican cheese. Perfect for a flavorful meatless meal.
Ingredients
- •2 tablespoons vegetable oil
- •1 whole fresh poblano chile
- •½ small red onion
- •3 ounces crimini mushrooms
- •1 teaspoon ground cumin
- •4 whole corn tortillas
- •4 slices Monterey Jack cheese
- •2 tablespoons fresh cilantro
- •2 tablespoons feta or Cotija cheese
- •1 cup shredded lettuce
- •½ cup diced tomatoes
- •2 tablespoons hot sauce or salsa
Cooking Instructions
- 1.
Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add poblano chile, red onion, and mushrooms; sauté mixture until brown, about 5 minutes. Mix in ground cumin. Season to taste with salt. Transfer mixture to medium bowl.
5 min
- 2.
Heat remaining 1 tablespoon vegetable oil in same skillet over medium-high heat. Add tortillas in single layer, draping up sides of skillet to fit. Divide mushroom mixture among tortillas, mounding on only 1 side. Place slice of Monterey Jack cheese atop filling in each tortilla. Fold plain tortilla halves over filling and press firmly. Cook until tortillas are brown, about 1 minute per side. Transfer tacos to plates. Open tacos; sprinkle with chopped cilantro, crumbled feta or Cotija cheese, and toppings.
4 min
