Portobello Mushroom Tacos
Portobello Mushroom Tacos
Delicious Portobello Mushrooms in a crunchy-shell tortilla made with roasted bell peppers, black beans, corn and spices! This is an easy meatless, but nevertheless, delicious and filling dinner recipe for your next Taco-Tuesday! Don't forget the all-important aromatics, onion, paprika and jalapeños to really accentuate those Mexican flavours.
Ingredients:
Directions:
In a large bowl add and combine: balsamic vinegar, lemon juice, chili powder, cumin, garlic powder, paprika, salt and pepper.
Add portobello mushrooms to the mixture and evenly coat them then let rest for 15 minutes.
In a pan heat to grill the corn and bell peppers for 10-15 minutes.
Place corn on baking tray and broil for 5 minutes and flip halfway.
Place the coated mushroom on the pan and grill for 15 minutes.
Add black beans, cabbage, kimchi to 3 separate bowls.
Once mushroom and corn are grilled, slice to thin slices and place them in bowls to be served.
Assemble ingredients into tacos according to personal preference.
Top with jalapeno slices, squeeze lime juice and garnish with coriander on top, serve and enjoy!
Serving Size 1
Servings 8
- Amount Per Serving
- Calories 398
- % Daily Value *
- Total Fat 4g7%
- Total Carbohydrate 82g28%
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.