Tuesday, November 29, 2011

Mushroom, Corn, & Poblano Tacos

30+ hours in a car, 2 turkeys, a 5k run, and lots of in-law family time. That pretty much sums up my 10-day Thanksgiving vacation. This year, Adam and I trekked out to Kansas City for the turkey holiday, and thank goodness we timed our holiday out there this year right. Not only was the usual family present, but also a couple cousins from Cincinnati, as well as a long lost uncle from Texas. Needless to say, there were quite a few of us. 21 to be exact.

Of course we ate a ridiculous amount, longed for stretchy pants, saw the Plaza lighting ceremony, then came back and ate some more.

Although I didn't get to go Black Friday shopping, I did see this a few days later at Lowe's

and came this.close to buying it. Except it was $68, and I was there for some cheap lights. Boo. I need to watch that movie again.

Now that Thanksgiving is over (whew) I can focus my full attention on Christmas baking (yay!). Because let's face it, it's just not Christmas season without a cookie plate floating around.

In the meantime, I'm going to try my hardest not to eat cookies with a side of pie for dinner. It'll be tough, I know. But with these vegetarian tacos, it's not so bad. Quite tasty actually. And definitely a good switch from your everyday ground beef, cheese, and lettucetomatoessourcream tacos.

Mushroom, Corn, and Poblano Tacos
Adapted from: Cooking Light, November 2011

2 tablespoons olive oil, divided
8 ounces sliced mushrooms
1 cup onion, diced
1 teaspoon dried oregano
1 teaspoon garlic, minced
3/4 teaspoon chili powder
3/4 teaspoon ground cumin
1 poblano chile, chopped
1 1/2 cups frozen corn
1 (14.5 ounce) can black beans, rinsed and drained
1/4 cup salsa verde
1 tablespoon lime juice
1 teaspoon hot sauce
1/2 teaspoon kosher salt
8 (6-inch) corn tortillas
3/4 cup crumbled feta (or queso fresco)
1/4 cup cilantro, chopped

Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Add mushrooms; cook 4 minutes, stirring occasionally. Add 1 tablespoon oil to pan, followed by onions, oregano, garlic, chili powder, cumin, and poblano. Cook 4 minutes, or until onions have started to soften, stirring occasionally. Add corn and beans. Cook for another 4 minutes. Remove pan from heat. Stir in salsa, lime juice, hot sauce and salt.

Meanwhile, warm tortillas according to package instructions. Divide mushroom mixture evenly between the 8 tortillas. Top each with 1 1/2 tablespoons feta and 1 1/2 teaspoons cilantro.

Serves: 4

I have to admit, I was a little surprised that between the poblano, hot sauce, and chili powder, the tacos weren't as spicy as I was expecting. So don't worry if you're a bit afraid of some heat, these won't scare you away. If you're a huge lover of spicy things -- add some more hot sauce.

Both of us thought these were nice and filling, despite being vegetarian. Those mushrooms make a great filler. So glad I decided to like them.

Nutrition Facts
Serving Size 353g
Amount per serving
Calories 674Calories from fat 151
% Daily Value
Total Fat 16.7g26%
Saturated Fat 5.9g30%
Cholesterol 25mg8%
Sodium 769mg32%
Total Carbs 104.3g35%
Fiber 21.8g87%
Sugars 8.3g
Protein 33.4g
Vitamin A 12%Vitamin C 21%
Calcium 33%Iron 41%

1 comment:

  1. Well it sounds to me like you had a great Turkey break! And these tacos could definitely help me recover from mine!



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