Mushroom and Poblano Tacos

Serves 6.

Note: Sautéed mushrooms, combined with poblano chiles in a smoky chipotle sauce, make a satisfying meat-free filling for these addictive tacos. From Meredith Deeds.

• 2 tbsp. olive oil

• 8 oz. cremini mushrooms, cleaned and quartered

• 1 medium onion, finely diced

• 2 poblano chiles, seeded and diced

• 2 garlic cloves, minced

• 1/2 c. canned crushed tomatoes (preferably fire-roasted)

• 1 chipotle chile in adobo sauce (from can), minced

• 1/2 tsp. salt

• 1/4 tsp. freshly ground black pepper

• 12 corn tortillas, warmed

• 1/2 c. crumbled Cotija or feta cheese

• 1/4 c. sour cream or Mexican crema

• 1/4 c. fresh cilantro

• 3 tbsp. toasted pepitas (green pumpkin seeds)

• Lime wedges


Heat oil in a 12-inch stainless-steel skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, for about 5 minutes, or until the mushrooms have browned. Add onions and poblanos, and continue to cook, tossing and stirring occasionally until softened, about 6 minutes.

Add garlic and cook, stirring constantly until fragrant, about 1 minute longer. Add the tomatoes, chipotle chile, salt and pepper. Continue to cook, stirring, for a minute.

Serve immediately with warm tortillas, cheese, sour cream, cilantro, pepitas and lime wedges.

Nutrition information per serving:

Calories 260 Fat 13 g Sodium 530 mg

Carbohydrates 29 g Saturated fat 4 g Total sugars 4 g

Protein 8 g Cholesterol 15 mg Dietary fiber 4 g

Exchanges per serving: 1 ½ starch, ½ carb, ½ high-fat protein, 2 fat.