Portobello Soft Tacos

Per Serving

250 g mushrooms, peppers, and onions (marinating in salsa, nutritional yeast, salt, pepper, avocado oil, cumin) 

2 T black bean dip (onions, tomatoes, chilies, black beans, avocado oil) 

1/4 c Gathering Together (medium) salsa

40 g lettuce

2 tortillas

Equipment needed: 1 pan large enough for all the veggies

Heat up a large skillet or pan, when hot add the veggies. 

While the veggies are finishing, you can add the bean dip and lettuce to the tortillas. 

Set a timer for 10 minutes. 

About half-way through cooking, add 1/4 c water (per serving) to the pan, be careful as this will make it steam and you don't want to burn yourself. This is to help deglaze the pan and to cook the veggies thoroughly. 

When the veggies are cooked to your liking (depending on how soft you like your peppers) Top the tacos with the veggies and salsa. From start to finish this dinner takes under 15 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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