I'm not kidding when I say this is one of the top 5 things I have EVER eaten. I first tried this recipe when I was recipe testing it for Clean Eating Magazine. You can find it in the April/May 2011 edition with a quote from yours truly on page 58 :) I made it again a few months ago for some other moms at my MOMS Club's Fit and Frugal Meeting. All the moms loved it but the best part was that literally every child there ate it happily and asked for more. It's almost completely vegetables and they all scarfed it down!
The first time I made it for Matt and the boys, Matt had already finished his second one when he asked me what type of meat I used since it was so moist and tender. I wish I could have taken a picture of his face when he found out it was mushrooms and cauliflower, two of his least favorite foods. Priceless.
The other absolutely phenomenal thing about this recipe is how well it freezes. I triple or quadruple the recipe and freeze it in individual portions (3 tacos worth). It is so quick to heat some corn tortillas in a dry skillet for a few seconds while microwaving the filling. SOOOO GOOOOD!!
- 2 tsp olive oil
- 1 small onion, diced small (1½ cups)
- 2 large cloves garlic, minced
- 1 lb cremini mushrooms, stems trimmed, roughly chopped into small pieces (I use Portabella)
- 1 cup cauliflower florets, roughly chopped into small pieces
- 3 tbsp tomato paste
- 2 tsp chile powder
- 1 tsp ground cumin
- ½ tsp sea salt
- ½ tsp fresh ground black pepper
- 1 cup frozen corn kernels
- 12 small corn tortillas
- 5 large Romaine lettuce leaves, sliced into ¼-inch strips
- ½ avocado, pitted, peeled and cubed
- ½ cup grated low-fat cheddar cheese
- ¼ cup low-fat sour cream
TWO: Add mushrooms and cauliflower and stir constantly for 2 minutes, until vegetables start to release water and shrink. Continue to cook, stirring occasionally until mushrooms are about half their original size and cauliflower is fork tender, about 15 minutes.
THREE: In a small mixing bowl, whisk together tomato paste, ¼ cup water, chile powder, cumin, salt and pepper. Add to mushroom mixture along with corn. Stir to combine, then cover. Reduce heat to medium-low and simmer for 15 minutes.
FOUR: Warm tortillas over the flame of a gas stove or in a warm oven (I plop them in a dry skillet over medium high heat and warm them for about 20 seconds a side one by one). To assemble tacos, fill each tortilla with ¼ cup mushroom filling. Top with lettuce, avocado, cheese and sour cream, dividing evenly.
Freeze leftover filling in 3/4 cup portions using the medium/large portion method to feed your freezer stash.
Per serving, 3 tacos each including garnishes - 379 Calories, 12g Total Fat, 3g Saturated Fat, 58g Total Carbohydrates, 10g Dietary Fiber, 8g Sugars, 15g Protein, 394mg Sodium, 11mg Cholesterol, 37% Vitamin C, 45% Riboflavin