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
micol fusca












