Veggie Tacos
Even meat lovers will adore this vegetarian tacos. The delicious mushroom-cauliflower sauce will make everyone happy!
Serves: 4
  • 2 tsp extra virgin olive oil
  • 1 small onion, diced (1 ½ cups)
  • 2 garlic cloves, minced
  • 1 lb cremini mushrooms, stems trimmed, chopped
  • 1 cup cauliflower florets, chopped
  • 3 Tbsp tomato paste
  • 2 tsp chile powder
  • 1 tsp ground cumin
  • ½ tsp sea salt
  • ½ tsp freshly ground black pepper
  • 1 cup frozen corn kernels
  • 12 small flour or corn tortillas
  • 5 large Romaine lettuce leaves, sliced into strips
  • ½ avocado, pitted, peeled and cubed
  • ½ cup grated low fat cheddar cheese
  • ¼ cup low fat sour cream
  1. In a large skillet heat oil on medium high. Add onion and saute fro 5 minutes, until onions begin to soften. Stir in garlic and saute fro 30 seconds.
  2. 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.
  3. In a small 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.
  4. Warm tortillas in oven. To assemble tacos, fill each tortilla with ¼ cup mushroom filling. Top with avocado, lettuce, cheese and sour cream. Divide evenly.
Nutrition Information
Serving size: 3 tacos Calories: 379 Fat: 12 g Carbohydrates: 58 g Sugar: 8 g Fiber: 10 g Protein: 15 g