What you'll be getting:

Portobello and Poblano Tacos

Per Serving

100 g mushrooms (marinating in balsamic vinegar, ground cumin, paprika, chili powder, nutritional yeast, salt, pepper, and avocado oil) 

100 g peppers and onions (poblano, bell peppers, and yellow onion, tossed in the same marinating sauce as the mushrooms) 

1/4 c jasmine rice

1/2 large avocado 

2 1/2 flour tortillas 

Equipment needed: 1 large sautee pan, 1 pot of water for the rice

Start boiling your rice, you want at least 3 cups of water, but you don't have to measure as you will be draining any excess water after 10 minutes. When the water comes to a boil, add the rice. Set a timer for 10 minutes. 

Start heating up your sautee pan, when hot, add the mushrooms. Cook for roughly 2 minutes, or until the liquid has fully evaporated.

After the liquid has evaporated from the pan, add the peppers. 

Cook until the liquid from the peppers evaporates. 

Add 1/4 c water (per serving) to the container that had the peppers, swirl around to get any leftover sauce, add the water to the pan with the mushrooms and peppers. 

Cook until most of the liquid evaporates, you don't want the mixture too dry, and then lower the temperature to the lowest setting and cook until the rice timer finishes. While you are waiting for the rice to finish, slice the avocado. 

When the timer for the rice finishes, drain. While the rice is draining, you can heat up the tortillas in the microwave, you do not have to heat up the tortillas, my family just prefers them warm. 

When all of the excess water has been drained, place approximately 1/4 c of rice per tortilla. 

Evenly divide the mushroom/pepper mixture and place on top of the rice. 

Finish with the fresh avocado. From start to finish this dinner takes less than 15 minutes. Enjoy! 

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

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