Portobello Mushroom and Corn Tacos
Sautéed Portobello mushrooms, green peppers, onion and corn with Pico de Gallo and fresh cilantro
Ingredients
- 1 lb fresh Portobello mushroom stems removed, cut
- 2 Tbsp less sodium soy sauce vegan
- 1 Tbsp extra virgin olive oil
- 1/2 cup fresh green pepper seeded, diced
- 1/4 cup fresh red onion trimmed, diced
- 1/4 cup whole kernel corn frozen and thawed, or canned
- 6 ea whole grain flour tortilla 6 inch
- 1/4 cup 2 Tbsp Pico de Gallo or other tomato salsa
- 2 Tbsp fresh cilantro leaves chopped
Instructions
- Combine mushrooms and soy sauce. Mix well.
- Place mushroom mixture in covered nonreactive shallow pan or sealable plastic bag. Refrigerate 2 hours or overnight, turning twice while marinating.
- Drain mushrooms. Discard marinade.
- In stockpot over medium-high heat, heat oil. Add the marinated mushrooms. Sauté until browned, 5 to 7 minutes.
- Add green pepper, onion and corn. Sauté 5 minutes.
- For 1 taco, layer 1/2 cup of vegetable mixture on 1 tortilla and top with 1 Tbsp of Pico de Gallo, and 1 tsp of cilantro.
Nutrition
Calories: 140kcalCarbohydrates: 21gProtein: 5gFat: 5gSaturated Fat: 0.5gSodium: 340mgFiber: 3gSugar: 3g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.