Meatless Monday: Vegan Mushroom Tacos
Meatless Monday always bring about a challenge for this meat eater. Yes, I have jumped on the Meatless Monday bandwagon. For people who don’t know, Meatless Monday is just that–no meat is eaten on Monday. With no reason in mind, I went to my favorite grocery store and picked up some mushrooms. I put a package of portabella mushrooms in my basket. Right below the portabellas were an interesting ruffled mushroom by the name of maitake. I told myself what the hey and put one maitake in my basket.
I was not in the mood to make a soup or sandwich; but I also wasn’t in the mood to browse the Internet for recipes. As usual, I went to the one food that never lets me down, TACOS. I honestly would make a taco out of anything edible 🙂 I cleaned and chopped the mushrooms. I must say, the maitake mushrooms smelled interesting. Since I had already paid my hard earned coins, I simply rolled with them.
You may say, “Mushrooms, yeah right.” If you have the right seasonings and vegetables, trust me you can turn the mundane into magnificent!! With the help of Smoky Paprika Chipotle, fresh Cilantro, Ground Cumin, Onions, Pink Himalayan Salt, and Ground Chili Powder, I transformed the mushrooms into a tasty taco filling.
I filled my favorite corn tortillas with the Mushroom filling, topped the tacos with chopped Spinach and Black Bean & Corn Salsa. With that said, Meatless Monday Vegan Mushroom Tacos were served.
Black Bean & Corn Salsa
1/2 cup Sweet Corn (frozen or fresh)
1/2 cup Black Beans (Reduced Sodium Canned)
1/4 cup Grape Tomatoes (chopped)
1 teaspoon Garlic (minced)
ONECombine all ingredients in a bowl.
TWOHow easy was that!!
2 Portabella Mushrooms (cleaned & chopped)
1 Maitake Mushroom (cleaned & chopped)
1/4 cup Onions (chopped)
1 teaspoon Olive Oil
1 teaspoon Smoky Paprika Chipotle (any Smoked Chipotle Seasoning should work)
1 teaspoon Ground Cumin
1/2 teaspoon fresh Cilantro (Chopped)
1 dash Pink Himalayan Salt
1 package Corn Tortillas
Your Favorite Greens
ONEBe sure to wash all vegetables thoroughly. Mushrooms sometimes have an excessive amount of dirt.
TWOPlace chopped mushrooms in your favorite blender or food processor. Pulse no more than 3 times. NOTE: The longer you pulse, the finer the mushrooms are chopped.
THREEHeat olive oil in a sauce pan on medium heat.
FOURAdd onions. Cook until translucent.
FIVETurn heat to low.
SIXAdd mushrooms & stir until thoroughly mixed.
SEVENStir in remaining ingredients.
EIGHTCook for 7 to 10 minutes.
NINEAllow to mixture cool slightly.
TENAdd desired amount of mixture to warm tortillas.
ELEVENAdd your favorite toppings. Be sure to top with your favorite greens & salsa.
TWELVETacos are served.