Mushrooms make a great filling for tacos and quesadillas. Hot, smoky chipotle chiles complement the earthy flavor of the mushrooms. You can use cremini or white button mushrooms or oyster mushrooms for this dish.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small onion, thinly sliced
- 1 pound cremini, white button, or oyster mushrooms, cleaned, stems trimmed, and sliced
- Salt to taste
- 1 to 2 garlic cloves, to taste, minced
- 1 canned chipotle chile in adobo, seeded and chopped (more to taste)
- 2 tablespoons minced cilantro or flat-leaf parsley
- 8 corn tortillas
- 2 to 3 ounces queso fresco or ranchero, or feta, crumbled
- Fresh or bottled salsa if desired
- Nutritional Information
Nutritional analysis per serving (2 servings)
445 calories; 18 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 58 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 18 grams protein; 24 milligrams cholesterol; 510 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- 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.
- 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.
20 minutes
Dining and Cooking