Poblano & Crimini Mushroom Tacos

You heard me right. Pepper and mushroom tacos.

Wait! Don’t run away. You have no idea what deliciousness you’ll be missing if you give up on this post based on the title. Please, hear me out – these are fantastic! I can nearly guarantee that by the end of this post, you’ll have these tacos on your brain for the rest of the afternoon.

Unless you don’t like mushrooms. Or peppers. Or tacos.

The DamFam ended a caloric-laden Halloween weekend with these veggie tacos last night. I should say rather, my husband and I ate them; I’ll not “candy coat” it (post Halloween pun, LOL) and tell you that my punks were exactly tickled pink over mushroom tacos. They had the regular out’ the box kind; that’s how they roll. I did bust the Pickle for snagging julienned red bell peppers out of the prepped veggie pile while my back was turned. I cut her some slack. She couldn’t resist, that kid never met a pepper she didn’t like.

Anyway, I found this recipe it in the current issue of Bon Appetit yesterday morning, while I was lazing around nursing a Snickers-Almond Joy-Peanut Butter Cup hangover. VEGGIES. They’re good for what ails ya’.

These unique little tacos come to together in a skinny minute, but their preparation is a bit unusual. After all of the veggies are sautéed, the tacos are built and finished in the same skillet, resulting in melty, gooey cheese, and crispy corn tortilla shells. Topped with cilantro, crumbled feta, and a little hot sauce, these tacos could possibly be my new favorite veggie main course! I’m even toying with using the same filling for vegetable enchiladas sometime.

Now, aren’t you glad you stayed?

BUENO! Happy Monday, everyone!


Serves: 4

Source: Bon Appetit Magazine, November 2009, p. 67. Also available on epicurious.com

  • 2 T. vegetable oil, divided
  • 2 fresh poblano chiles, halved, seeded, and thinly sliced into long strips
  • ½ red onion, julienned
  • ½ red bell pepper, seeded and thinly sliced (I added this; it’s not in the original recipe)
  • 1 container sliced cimini mushrooms (on sale this week, 10/28/09 to 11/3/09)
  • 1 t. ground cumin
  • 4 corn tortillas (I had enough filling for 6)
  • 4 thin slices of Monterey Jack cheese (I used shredded Mexican Blend because I had it on hand)
  • Chopped fresh cilantro
  • Crumbled feta or Cotija cheese
  • Assorted toppings: shredded lettuce, diced tomatoes (both on sale this week), hot sauce, salsa

Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium high heat. Add poblano chile, red onion, bell pepper, and mushrooms; sauté mixture until mushrooms are browned, 5 to 7 minutes. Mix in ground cumin. Season to taste with salt. Transfer vegetables to medium mixing bowl.

Heat remaining 1 tablespoon vegetable oil in same skillet over medium high heat. Add tortillas in single layer, draping up sides of skillet to fit. Divide mushroom mixture among tortilla, mounding only on one side. Place slice of Monterey Jack cheese atop filling in each tortilla. Fold plain tortilla halves over filling and press firmly. Cook until tortillas are brown, about 1 minute per side. Transfer tacos to plates. Open tacos; sprinkle with chopped cilantro, crumbed feta or Cotija cheese, and toppings.

Featured, Fresh, Frugal, Fabulous | November 2nd, 2009