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.

First Published: 11/16/2015
Last Reviewed: 11/16/2015

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.
overstuffed vegetarian tacos label