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Home » Mushroom Veggie Tacos

Mushroom Veggie Tacos

July 31, 2012 By Dianna Moates Leave a Comment

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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veggie tacos

Mushroom veggie tacos with corn tortillas…tacos for lunch, dinner or even breakfast. Yes, breakfast. And, they are a great addition if you’re trying to lose a few pounds.

Mushroom Tacos

These are full of fiber, protein, and vibrant color with all the veggies used here. You can get creative and mix your favorite veggies each time you make these. I’ve been on a taco kick, and I don’t think that’s going away anytime soon.

Corn tortillas have virtually no oil. Trader Joe’s brand Ingredients: stone-ground corn, water, traces of lime. Can’t beat that! So I’m encouraging you to experiment with your taco ingredients.

Mushroom Tacos

I fill these babies with sautéed mushrooms, onions, peppers, and beans. You can get creative and use different veggies like cauliflower, chickpeas, yams, zucchini, chard, carrot, etc..and switch up the spice.

The beautiful part about this dish is that you get to play and have fun with this recipe! The more veggies you add, the more fiber, flavor, and textures you get to enjoy.

Mushroom Tacos

I like to substitute hummus for cheese. It adds the kick and creaminess that you get from a good cheese. If hummus doesn’t satisfy your cheese fix, there are some wonderful shredded dairy cheese alternatives you can use that taste and melt just like cheddar cheese.

Any Meal Can be a Plant-Based Meal!:

  • Roasted Veggie Enchiladas
  • Vegetarian Chili
  • Sheet Pan Ratatouille with Creamy Polenta
  • Pita Falafel Sandwich with Tahini Sauce
  • Chickpea Flour Omelet with Curried Greens

It’s always fun to top these mushroom veggie tacos off with fresh chopped tomatoes, lettuce, a little avocado for added omegas and creaminess, and salsa. You can definitely sub the regular lettuce and tomatoes for cabbage slaw or a pinch of sprouts works well, too.

Here’s a basic recipe for these fun veggie tacos.

To heat the corn tortillas, put them into the toaster oven and “toast” them until they are just crispy and still easy to fold in half. Fill with cooked veggies, top with refreshing toppers, serve, and devour!

I’d love to hear your feedback in the comments below for these Mushroom Veggie Tacos! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

This recipe is Certified Plantricious because it meets the following guidelines.

"Cooking with Certified Plantricious Guidelines" seal

The Trusted Seal for
Plant-Based Nutrition

  • Must be whole food plant-based, contains no animal products
  • May be minimally processed
  • No added oil
  • No added sugars
  • No artificial additives or preservatives
  • Sodium (mg) to Calories ratio, 1 ≤ 1
  • Total Fiber to Calories, 2g ≥ 100 calories

 

Mushroom Tacos
Print Recipe
3.30 from 27 votes

Mushroom Veggie Tacos

Sauteed mushrooms, veggies, creamy avocado and crunchy lettuce topped with hot sauce make a super easy dinner.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 3 people

Equipment

  • Cutting board
  • Knife
  • Non-stick pan

Ingredients

  • 6 corn tortillas
  • 1/2 large red onion diced
  • 4 oz mushrooms diced
  • 1/2 large bell pepper diced
  • 1 large tomato diced
  • 1/2 cup canned tomatoes drained and diced (organic)
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp garlic powder
  • 1/2 tsp sea salt and pepper or to taste
  • 3 leaves romaine lettuce diced
  • 1 large avocado diced
  • 1/3 cup hummus (optional)
  • 1/3 cup salsa
Prevent your screen from going dark

Instructions

  • Add red onion, mushrooms and bell pepper to a sauté pan with a little water. Saute until tender.
  • Add the drained canned tomatoes, the spices and salt and pepper.
  • Toast corn tortillas in toaster oven until crisp but pliable.
  • (Optional) Smear a tablespoon or so of hummus on one side of the corn tortilla. Fill the taco with the veggie mixture.
  • Top with the tomatoes, lettuce, avocado and salsa.

Notes

Salt not included, Homemade Hummus is included

Nutrition

Nutrition Facts
Mushroom Veggie Tacos
Amount per Serving
Calories
360
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
1.6
g
10
%
Sodium
 
244
mg
11
%
Carbohydrates
 
54.8
g
18
%
Fiber
 
12
g
50
%
Sugar
 
7.5
g
8
%
Protein
 
8.9
g
18
%
Vitamin A
 
950
IU
19
%
Vitamin C
 
81.7
mg
99
%
Calcium
 
360
mg
36
%
Iron
 
2.5
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
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