Spicy Mushroom Soft Tacos (Yes, Tacos!) by Eat Live Run
Hello friends- it’s Jenna again from Eat Live Run with the perfect addition to your next family Mexican night! Spicy cooked mushrooms make up for the lack of meat in these spicy tacos,
making these perfect for those vegetarian
Mexican lovers.
The combination of spicy sauteed mushrooms, Mexican cheese and sour cream all meld together to create a mouth watering main event that goes from kitchen to table in ten minutes flat.
- 8 ounces baby bella mushrooms, quartered
- 1 cup reduced fat Mexican cheese
- 1 teaspoon chili powder
- ¼ teaspoon (or to taste) cayenne pepper
- 1 teaspoon ground cumin
- pinch of sea salt
- 4 tortillas, preferably spinach
- Reduced fat sour cream
Spray a nonstick pan with cooking spray and turn up the heat to medium. When hot, add the mushrooms and cook for about six to seven minutes, or until the mushrooms start to become tender and dark. Sprinkle the sea salt over the mushrooms while they cook.
Once the mushrooms are fork tender, add the spices and toss well to coat the mushrooms evenly. Cook for another three to five minutes.
Meanwhile, wrap the tortillas in aluminum foil and heat in a warm oven. When hot, distribute spicy mushrooms evenly among them and top each one with ¼ cup cheese and a spoonful of sour cream. Wrap up and serve immediately.
