Crowd-Pleaser
Roasted Poblano and Mushroom Tacos
Creamy Swiss Chard Slaw
Wine Recommendation
Meiomi Pinot Noir
Ingredients
- 1 (12-oz) pkg frozen corn kernels, thawed (see Note)
- 1 lb poblano peppers, halved lengthwise and seeded
- 6 portobello mushrooms, gills removed and thinly sliced
- 1 sweet onion, thinly sliced
- 4 cloves garlic, minced
- 2 Tbsp olive oil
- 1½ tsp ground cumin
- ¼ cup chopped fresh cilantro
- 18 soft taco-size corn tortillas
- 2 avocados, sliced
- 1 pint multicolored cherry tomatoes, quartered
- ¾ cup roasted, salted, sunflower kernels
Instructions
- Preheat broiler. Spread corn and poblano peppers, cut sides down, in a single layer on a foil-lined rimmed baking sheet. Broil 3 to 4 minutes or until peppers are charred.
- Transfer mixture to a bowl; cover, and cool 5 minutes. Remove and discard skin from peppers; thinly slice.
- Sauté mushrooms, onion, and garlic in hot oil in a large skillet over medium-high heat until tender. Stir in cumin, cilantro, roasted pepper mixture, and desired amounts of salt and pepper.
- Heat tortillas according to package directions. Serve mushroom mixture in tortillas with avocados, tomatoes, and sunflower kernels.
Side Dish Ingredients
- 1 avocado, chopped
- ½ cup packed fresh cilantro leaves
- ¼ cup extra virgin olive oil
- ¼ cup water
- 2 Tbsp lime juice
- 1 lb Swiss chard, thinly sliced
- 1 (10-oz) pkg shredded carrots
- 1 cup roasted, salted pepitas (pumpkin seeds)
Side Dish Instructions
- Process avocado, cilantro, oil, water, and desired amounts of salt and pepper in a food processor or blender until smooth.
- Transfer avocado mixture to a serving bowl. Add chard, carrots, and seeds; toss.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
