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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! 


    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


    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.


    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