Roasted Poblano and Mushroom Tacos
Creamy Swiss Chard Slaw
Ingredients
- 1½ cups frozen corn kernels, thawed
- 1 lb poblano peppers, halved lengthwise and seeded
- 6 portobello mushroom caps, gills removed and thinly sliced
- 1 sweet onion, thinly sliced
- 4 cloves garlic, minced
- 2 Tbsp olive oil
- ¼ cup chopped fresh cilantro
- 1½ tsp ground cumin
- 18 corn tortillas
- 1 pint grape tomatoes, quartered
Instructions
- Preheat broiler. Spread corn and poblanos, cut sides down, in a single layer on a foil-lined rimmed baking sheet. Broil 3 to 4 minutes or until poblanos are charred.
- Transfer mixture to a bowl; cover and let stand until cool enough to handle. Remove and discard skin from peppers; thinly slice peppers.
- Sauté mushrooms, onion, and garlic in hot oil in a large skillet over medium-high heat until tender. Stir in cilantro, cumin, roasted peppers, and corn. Season with salt and pepper to taste.
- Heat tortillas according to package directions. Serve mushroom mixture in tortillas, and top with Creamy Swiss Chard Slaw recipe and grape tomatoes.
Side Dish Ingredients
- 1 avocado, chopped
- ½ cup packed fresh cilantro leaves
- ¼ cup 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, lime juice, and desired amounts of salt and pepper in a food processor or blender until smooth.
- Transfer avocado mixture to a bowl. Add chard, carrots, and seeds; toss.
Vegan Meal Plan
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