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Overstuffed vegetarian tacos

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    Overstuffed vegetarian tacos

    Mushrooms and poblano peppers contain magnesium, which may help reduce your risk of osteoporosis. Top your taco with calcium-rich plain yogurt and shredded cheese* for even more bone-strengthening benefits! 

    Ingredients

    2 tablespoons extra-virgin olive oil, divided
    8 ounces sliced mushrooms
    3/4 teaspoon chili powder
    1/8 teaspoon smoked paprika
    1 teaspoon ground cumin
    1 cup diced onion
    3 cloves garlic, minced
    1 poblano pepper, diced
    1 1/2 cups frozen corn, thawed
    1 15-ounce can low-sodium black beans, drained and rinsed
    1 tablespoon lime juice
    1/4 cup chopped cilantro leaves
    8 8-inch flour tortillas, warmed
    *optional toppings: salsa verde, sour cream or plain yogurt, shredded cheese, diced tomato

    Directions

    1. Heat 1 tablespoon oil in a skillet over medium-high heat. Add mushrooms and cook for 5 minutes, stirring frequently.
    2. Add remaining oil, chili powder, smoked paprika, cumin, onion, garlic, pepper, corn and beans. Cook for 4 to 5 minutes. Remove from heat and add lime juice and cilantro. Stir.
    3. Fill each warm tortilla with 2/3 cup taco mixture. Add optional toppings, if desired.* Serve warm.

    Makes 8 servings

    Recipe contains: wheat

    Carb choices per serving: 2

    *Option not included in nutrition facts.

    poblano-pepper

    The white rib and seeds inside of poblano peppers determine the amount of heat. Remove some (or all) of the rib and seeds if you prefer a milder taco.

    Nutrition Facts