Mushroom Sofritas Taco

Print Recipe

No ratings yet

Servings:

Calories: 411kcal

Ingredients

1 box 8oz. of baby portabella or cremini Mushrooms
½ a medium sized Red Bell Peppers or 5 to6 mini Red Peppers
¾ of a medium sized Red Onion
1 15 oz. can of Black Beans, drained and rinsed
1 15 oz. can of Yellow Corn, drained and rinsed
2 tablespoon of Olive Oil
Corn Tortillas
Sofrita Sauce
1 cup of Fired Roasted Diced Tomatoes
1 Chipotle Pepper + 1 teaspoon of Adobo Sauce from the can
3 fat cloves of Garlic
¼ of a medium sized Red Onion
1 teaspoon of ground Cumin
1 teaspoon of Oregano
1 teaspoon of Sea Salt
1 teaspoon of Black Pepper
½ cup of Water
Garnish
Jalapeno slices
Chopped White Onions
Chopped Roma Tomatoes
Diced Avocado
Lime wedges
Fresh Cilantro

Instructions

Dice the mushrooms into large chunks. Dice the red peppers and ¾ of the red onion. Keep aside.
Make the Sofrita Sauce: In a blender combine the fire roasted diced tomatoes, chipotle pepper, adobo sauce, garlic the remaining ¼ of the onion, ground cumin, oregano, salt and pepper. Blend into a smooth puree.
In a large pan, heat the olive oil over medium high heat. Add the diced mushroom, red peppers and the onions. Sauté till the vegetables are slightly soft. About 3 to 4 minutes.
Add the black bean, corn and the prepared sofrita sauce and about ½ cup of water. Let everting come to a boil and the let it simmer for 20 minutes. Chen and adjust the seasoning.
The sauce should be thick and should coat the mushrooms and the beans.
Let it cool for 10 minutes.
Meanwhile lightly warm the corn tortillas. Grilling on a cast iron grill pan, for 1 minutes a side, gives them a lovely grill mark and a slightly crispy texture.
To assemble: Add about 2 heaped tablespoon of the mushroom sofrita on each corn tortilla. Top with diced white onion, tomatoes, jalapeno slices, avocado and finish with a squeeze of lime juice.
Serve immediately.

Notes

Notes You get “Chipotle Peppers in Adobo Sauce”, in the any grocery store. The Chipotle Peppers gives a wonderful smoky flavor and a light kick to the Mushroom Sofrita. If you cannot find the Chipotle Peppers in Adobo Sauce or not too fond of heat, use 1 teaspoon of Smoked Paprika instead.

Nutrition