Best Mushroom And Bell Pepper Tacos Recipes

MUSHROOM AND BELL PEPPER TACOS

Mushroom and Bell Pepper Tacos image

Who said meatless mushroom tacos cannot be delicious? Try this recipe and you will see for yourself. Quick, delicious, and nutritious appetizer any time of the year.

Provided by Kristina S.

Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes

Time 40m

Yield 4

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil, or to taste
1 small red onion, finely chopped
1 pound mushrooms, coarsely chopped
⅓ cup chopped green bell pepper
⅓ cup chopped red bell pepper
⅓ cup chopped yellow bell pepper
2 jalapeno peppers, minced, or to taste
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon chili powder
4 whole wheat tortillas
½ cup shredded Cheddar cheese
2 sprigs cilantro, chopped, or more to taste

Steps:

Heat 2 tablespoons oil in a skillet over medium-high heat. Add onion and cook until golden brown, 5 to 7 minutes. Stir in mushrooms, bell peppers, and jalapenos. Season with salt, pepper, and chili powder. Cook and stir until vegetables are tender, 10 to 15 minutes.
Lightly brush tortillas with olive oil. Place tortillas on a grill or skillet over medium heat and heat until char marks start to appear, 1 to 2 minutes.
Divide mushroom and bell pepper mixture among tortillas. Top with Cheddar cheese and heat until cheese melts, about 2 minutes. Garnish with cilantro.

Nutrition Facts : Calories 288.3 calories, Carbohydrate 34.7 g, Cholesterol 14.8 mg, Fat 16 g, Fiber 4.9 g, Protein 11.6 g, SaturatedFat 4.6 g, Sodium 905.8 mg, Sugar 4.1 g

MUSHROOM AND BELL PEPPER QUESADILLAS OR SOFT TACOS

Mushroom and Bell Pepper Quesadillas or Soft Tacos image

A lighter tortilla dish, this is good served with a hearty grain pilaf or a bean dish.

Yield 4 servings

Number Of Ingredients 5

Ingredients

8 ounces white or cremini mushrooms, cleaned and sliced
1 medium red bell pepper, thinly sliced
4 soft taco-size (8- to 10-inch) flour tortillas
1 1/2 cups grated Monterey Jack or Jack-style soy cheese
Salsa, as desired

Steps:

Place the mushrooms in a medium skillet and layer the bell peppers on top of them. Add a small amount of water, cover, and steam until the mushrooms are done and the bell peppers are tender-crisp. Drain.
To make quesadillas preheat the oven to 400°F. Arrange the mushrooms and peppers on the entire surface of 2 tortillas. Sprinkle with the cheese, and cover with the remaining tortillas. Arrange the quesadillas on a nonstick baking sheet and bake until the tortillas become lightly golden and crisp on the outside, 12 to 15 minutes; or grill them on a nonstick griddle on both sides until golden. Cut each quesadilla into 4 equal wedges, allowing 2 wedges per serving, and eat out of hand.
To make soft tacos, arrange some of the mushroom mixture on one half of each tortilla, then top with the cheese and salsa. Arrange on individual plates. Heat each serving briefly in the microwave (about 1 minute) or preheated 400°F oven (about 3 minutes) to melt the cheese, then fold over. Eat at once with a knife and fork or cut into 2 wedges and eat out of hand.
Mushroom and Bell Pepper Quesadillas or Soft Tacos (this page)
Green Chili Black Beans (page 114)
Simple tossed salad
Calories: 287
Total Fat: 12g
Protein: 17g
Carbohydrate: 25g
Cholesterol: 30mg
Sodium: 512mg