
By Jennifer Morris
Soft Tacos With Mushrooms, Onion, and Chipotle Chile
Updated at: Wed, 16 Aug 2023 18:20:45 GMT
Nutrition balance score
Good
Glycemic Index
49
Low
Glycemic Load
23
High
Nutrition per serving
Calories313.8 kcal (16%)
Total Fat9.1 g (13%)
Carbs47.3 g (18%)
Sugars3.3 g (4%)
Protein11.5 g (23%)
Sodium348.7 mg (17%)
Fiber3.2 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

extra virgin olive oil

1onion
small, thinly sliced

1 poundcremini mushrooms
white button, or oyster, cleaned, stems trimmed, and sliced

salt
to taste

1garlic cloves
to taste, minced

1canned chipotle chile in adobo
seeded and chopped, more to taste

2 tablespoonscilantro
minced, or flat-leaf parsley

8corn tortillas

2 ouncesqueso fresco
or ranchero, or feta, crumbled

salsa
Fresh or bottled, if desired
Instructions
Step 1
Heat the olive oil in a large nonstick skillet over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add the mushrooms and turn the heat up to medium-high. Cook, stirring, until the mushrooms soften and begin to sweat. Turn the heat back to medium and add 1/2 teaspoon salt, the garlic and the chipotle. Continue to cook until the mushroom liquid has evaporated from the pan, 5 to 10 minutes. Stir in the cilantro or parsley, taste and adjust seasonings.
Step 2
Heat the tortillas, 2 or 3 at a time, in a dry skillet over medium-high heat, or in a microwave. Top each one with a spoonful of mushrooms, and a sprinkling of cheese. Fold the filled tortillas in half, and serve, passing the salsa separately in a bowl.
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