Tacos are such a great easy meal with fresh yummy ingredients. Check out our vegan, gluten free, dairy free Mushroom Sofritas Taco Recipe! Eating plant based can be very tasty!
Mushrooms have wonderful health benefits. They appear to decrease the risk of obesity, cancer, diabetes, heart disease and overall mortality! I love the flavor of mushrooms, especially Shiitake and Maitake! WebMD credits Maitake Mushrooms with containing chemicals which might help fight tumors and stimulate the immune system. There is some evidence that they can lower blood pressure, improve cholesterol levels, lower blood sugar levels. I have been eating them like crazy, stir fried they are good with anything. So if you haven’t tried the variety of mushrooms available, branch out and taste them. They are so good for you.
The photo below is what you will need to make these Mushroom Sofritas Taco. Photos show how they are put together and the recipe will follow below.
Mushroom Sofritas Taco
Ingredients
Ingredients
- 1 box 8oz. of baby portabella or cremini Mushrooms
- ½ a medium sized Red Bell Peppers or 5 to6 mini Red Peppers
- ¾ of a medium sized Red Onion
- 1 15 oz. can of Black Beans, drained and rinsed
- 1 15 oz. can of Yellow Corn, drained and rinsed
- 2 tablespoon of Olive Oil
- Corn Tortillas
- Sofrita Sauce
- 1 cup of Fired Roasted Diced Tomatoes
- 1 Chipotle Pepper + 1 teaspoon of Adobo Sauce from the can
- 3 fat cloves of Garlic
- ¼ of a medium sized Red Onion
- 1 teaspoon of ground Cumin
- 1 teaspoon of Oregano
- 1 teaspoon of Sea Salt
- 1 teaspoon of Black Pepper
- ½ cup of Water
- Garnish
- Jalapeno slices
- Chopped White Onions
- Chopped Roma Tomatoes
- Diced Avocado
- Lime wedges
- Fresh Cilantro
Instructions
Instructions
- Dice the mushrooms into large chunks. Dice the red peppers and ¾ of the red onion. Keep aside.
- Make the Sofrita Sauce: In a blender combine the fire roasted diced tomatoes, chipotle pepper, adobo sauce, garlic the remaining ¼ of the onion, ground cumin, oregano, salt and pepper. Blend into a smooth puree.
- In a large pan, heat the olive oil over medium high heat. Add the diced mushroom, red peppers and the onions. Sauté till the vegetables are slightly soft. About 3 to 4 minutes.
- Add the black bean, corn and the prepared sofrita sauce and about ½ cup of water. Let everting come to a boil and the let it simmer for 20 minutes. Chen and adjust the seasoning.
- The sauce should be thick and should coat the mushrooms and the beans.
- Let it cool for 10 minutes.
- Meanwhile lightly warm the corn tortillas. Grilling on a cast iron grill pan, for 1 minutes a side, gives them a lovely grill mark and a slightly crispy texture.
- To assemble: Add about 2 heaped tablespoon of the mushroom sofrita on each corn tortilla. Top with diced white onion, tomatoes, jalapeno slices, avocado and finish with a squeeze of lime juice.
- Serve immediately.
Notes
Nutrition
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