#vegetariantaco

For a tasty vegetarian taco, try these Poblano and Mushroom Tacos with Tomatoes and Goat Cheese. The mushrooms make the filling hearty and savory, and the roasted poblano peppers give it a smoky kick. Each bite tastes fresh and creamy thanks to the cherry tomatoes and goat cheese. It's great for a quick and tasty meal!

Ingredients: 2 large poblano peppers, roasted and peeled. 8 ounces mushrooms, sliced. 1 tablespoon olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 8 small tortillas. 1 cup cherry tomatoes, halved. 4 ounces goat cheese, crumbled. Fresh cilantro leaves for garnish.

Instructions: Put the poblano peppers on a grill or in the oven and roast them until the skin is black and blistered. Put them in a plastic bag and steam them for 10 minutes. After that, peel, seed, and cut them up. Warm the olive oil in a big pan over medium-high heat. For about three minutes, or until the onion is soft, add the chopped onion. Mix the garlic into small pieces and add the mushroom slices to the pan. It will take about 5 minutes of cooking to make the mushrooms brown and soft. Boil the poblanos and cut them up. Then add the ground cumin, chili powder, salt, and pepper. Add two more minutes of cooking to mix the flavors. Follow the directions on the package to warm the tortillas up in a dry skillet or the microwave. Spoon some of the poblano and mushroom mixture onto each tortilla to make the tacos. Put cherry tomato halves and crumbled goat cheese on top. Add some fresh cilantro leaves as a garnish. Enjoy your Poblano and Mushroom Tacos while they're still hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

This vegetarian taco recipe is tasty and filling. It calls for roasted sweet potatoes and a bunch of fresh toppings, all served on crispy corn tostada shells.

Ingredients: 2 large sweet potatoes, peeled and diced. 1 tablespoon olive oil. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 8 small corn tostada shells. 1 cup black beans, cooked and drained. 1 cup shredded lettuce. 1/2 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup diced avocado. 1/4 cup chopped fresh cilantro. 1/4 cup crumbled feta cheese. 1 lime, cut into wedges.

Instructions: Preheat the oven to 425F 220C. In a large bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, paprika, salt, and pepper until evenly coated. Spread the seasoned sweet potatoes in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes or until they are tender and slightly crispy. While the sweet potatoes are roasting, prepare the tostada toppings. Combine black beans, lettuce, diced tomatoes, diced red onion, diced avocado, and chopped cilantro in separate bowls. Once the sweet potatoes are done, remove them from the oven and let them cool slightly. To assemble the tostadas, place a tostada shell on a plate. Spread a layer of roasted sweet potatoes on the shell, followed by a spoonful of black beans and your desired toppings, including lettuce, tomatoes, red onion, avocado, cilantro, and crumbled feta cheese. Squeeze fresh lime juice over the assembled tostada and serve immediately. Enjoy your Vegetarian Sweet Potato Tostadas!

Prep Time: 15 minutes

Cook Time: 25 minutes