Taco night is one of the most popular recipes on this meal plan so here is a new version made vegetarian with bonus of cheese. If you’re not afraid of greens, add some spinach in the last few minutes of cooking.
Cut cooking time by using already cooked or even leftover potatoes.
Vegetarian Taco Night
Servings
4 Servings
Ingredients
- ½ pound potatoes sliced thin
- 2 tablespoons extra virgin olive oil
- 1 large red onion sliced thinly
- 1 jalapeno sliced and quartered
- 4 large Portobello mushrooms gills (underside of the cap) scraped out, mushroom cap and stem sliced thinly
- 4 cloves garlic minced
- ½ teaspoon kosher salt or to taste
- 1 teaspoon chili powder optional
- 1 cup shredded cheddar
- 12 soft corn tortillas
- 1 cup all-natural salsa
- 2 avocados mashed with lime juice
- 1 jalapeno sliced
- Fresh cilantro
Instructions
- In a large sauté pan sauté potatoes until browned and soft. Add red onion and jalapeno slices and cook until caramelized.
- Add mushrooms and stems and continue cooking until browned and softened. Add garlic and continue cooking for 2-3 minutes until garlic has softened. Sprinkle with salt and pepper and adjust to taste.
- Toast tortillas over open flame for 10 seconds on each side. Wrap in foil to keep warm.
- Serve tacos and let everyone make their own with potato mushroom mixture as the base and optional toppings as desired.
Nutrition
Nutrition Facts
Vegetarian Taco Night
Amount per Serving
Calories
571
% Daily Value*
Fat
30.9
g
48
%
Sodium
1028
mg
45
%
Carbohydrates
62.8
g
21
%
Fiber
11.2
g
47
%
Sugar
5
g
6
%
Protein
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.
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