Mushrooms are a great taco filling, and the dried spices are typically things everyone has on hand. If you don't have ancho chili powder in your spice drawer, use whatever chili powder you have. The high heat is key here. It keeps the mushrooms from becoming mushy, and it imparts a great smoky flavor to the whole dish.
Seared Mushroom Tacos + Two Salsas
Charred Corn and Avocado Salsa (served in the avocado skin)
Simple Smoky Salsa (or your favorite prepared brand)
4 cups quartered mushrooms (white button or baby bella)
1 medium onion (sliced, about 1 cup)
1 medium pobalano pepper (diced, about 1 cup)
1 teaspoon ancho chili powder
1 teaspoon granulated garlic
1 teaspoon cumin powder
Kosher salt to taste
1 tablespoon white vinegar
2 tablespoons canola oil
about a dozen corn tortillas
1 can refried black beans (or vegetarian refried beans)
1/2 cup crumbled cotija cheese
1/2 cup 2% Greek yogurt or sour cream
First make the Charred Avocado Salsa and the Simple Smoky Salsa according to the recipes.In a large bowl, mix the mushrooms, onion, pepper, chili powder, garlic, cumin, salt, and vinegar. Toss to coat. Heat a large frying pan over high heat. Add the canola oil and the mushroom mixture. Cook for 2 to 3 minutes undisturbed, toss, and contine to cook until mushrooms are browned and heated through. Set aside.
Heat the tortillas one at a time over an open flame and stack them until ready to assemble the tacos. Place 2 corn tortillas on a plate followed by a generous helping of refried black beans, the mushroom mixture, a sprinkling of cotija cheese, Greek yogurt, and Simple Smoky Salsa. Serve alongside Charred Avocado Salsa.
As you eat the extras will fall into the second corn tortilla shell. You'll never have to pick up a fork.
(Makes 6 tacos. Serves 3 to 4 people.)
