roasted mushroom & potato tacos + quick tomato salsa
as i've gotten older, i've really settled into an everything in moderation attitude towards life. work, exercise, food. i seem to find myself at my best when i am most balanced. and that includes when i'm eating a balanced diet.
for me, that doesn't necessarily mean being meatless, but eating meat in moderation. but i still crave heartier dishes come dinner time. especially when it is chillier out.
so i'm celebrating tacos the vegetarian way. these roasted potatoes and mushrooms are so well seasoned and robust that you won't even notice these tacos are meatless.
roasted mushroom & potato tacos
serves: 2
prep time: 10 minutes
active time: 30 minutes
total time: 40 minutes
ingredients: 4 oz crimini mushrooms, sliced .5 inch thick. 8 oz tricolor potatoes, diced. 1 onion, sliced .5 inch thick. 3 tbs olive oil. 1.5 tsp salt. 1 tsp garlic powder. 1 tsp cumin. .5 tsp fresh ground pepper. 5 tsp chili powder. .5 tsp paprika. .25 tsp cayenne pepper. 1 dozen cherry tomatoes. 1 garlic clove, smashed. 1 lime, halved. 10 cilantro leaves. 4 flour tortillas. mexican blend cheese for serving. parchment paper. baking sheet. blender or food processor.
start by preheating your oven to 425 degrees f. line your baking sheet with parchment paper and combine the oil, mushrooms, potatoes and .75 of the onion. mix the veggies till they are all lightly coated with oil. season with 1 tsp of the salt, all the pepper, cumin, garlic powder, chili powder, paprika and cayenne. make sure everything is tossed and seasoned well. roast the veggies for 25-30 minutes, stirring halfway though. make sure the potatoes are tender.
while your veggies are roasting, make your salsa. half your cherry tomatoes and add them to your blender or food processor. add in the remaining onion, the garlic, half the cilantro, the remaining salt, and the juice of half the lime. blend until everything is pretty smooth.
pour into a serving bowl.
in a medium pan, warm your tortillas over medium heat and keep them in a covered pot in the oven until you are ready to serve. finely chop up the remaining cilantro. when your veggies are ready, remove them from the baking sheet.
sprinkle them with the juice of the remaining half of lime. sprinkle with 2 tbs of cheese blend and some of the chopped cilantro. place some filling in your tortilla and top with 2 tbs of tomato salsa. enjoy hot.
xo, a
roasted mushroom & potato tacos
serves: 2
prep time: 10 minutes
active time: 30 minutes
total time: 40 minutes
ingredients: 4 oz crimini mushrooms, sliced .5 inch thick. 8 oz tricolor potatoes, diced. 1 onion, sliced .5 inch thick. 3 tbs olive oil. 1.5 tsp salt. 1 tsp garlic powder. 1 tsp cumin. .5 tsp fresh ground pepper. 5 tsp chili powder. .5 tsp paprika. .25 tsp cayenne pepper. 1 dozen cherry tomatoes. 1 garlic clove, smashed. 1 lime, halved. 10 cilantro leaves. 4 flour tortillas. mexican blend cheese for serving. parchment paper. baking sheet. blender or food processor.
start by preheating your oven to 425 degrees f. line your baking sheet with parchment paper and combine the oil, mushrooms, potatoes and .75 of the onion. mix the veggies till they are all lightly coated with oil. season with 1 tsp of the salt, all the pepper, cumin, garlic powder, chili powder, paprika and cayenne. make sure everything is tossed and seasoned well. roast the veggies for 25-30 minutes, stirring halfway though. make sure the potatoes are tender. while your veggies are roasting, make your salsa. half your cherry tomatoes and add them to your blender or food processor. add in the remaining onion, the garlic, half the cilantro, the remaining salt, and the juice of half the lime. blend until everything is pretty smooth. pour into a serving bowl. in a medium pan, warm your tortillas over medium heat and keep them in a covered pot in the oven until you are ready to serve. finely chop up the remaining cilantro. when your veggies are ready, remove them from the baking sheet. sprinkle them with the juice of the remaining half of lime. sprinkle with 2 tbs of cheese blend and some of the chopped cilantro. place some filling in your tortilla and top with 2 tbs of tomato salsa. enjoy hot.