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Vegan Tacos with Mushrooms and Tomatillos


"This taco filling with mushrooms, pieces of caramelized tomatillos, and a touch of chile de arbol tastes delicious even without the tortillas as a side dish. Stuff it into corn tortillas for a great vegan taco."
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50 m servings 425 cals
Original recipe yields 3 servings

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  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place tomatillos on top, cut-side up.
  2. Broil in the preheated oven until they have a dark brown color, about 20 minutes. Remove from oven and allow to cool slightly.
  3. Heat oil in a large skillet over medium heat while tomatillos cool. Add mushrooms and cook, stirring frequently, until softened, about 5 minutes.
  4. Grate 2 or 3 roasted tomatillos and chiles into a bowl. Pour over mushrooms in the skillet. Add remaining tomatillos with the roasting juices from the baking sheet. Mix well and cook over low heat until mushrooms have softened, 5 to 8 minutes. Season with salt.
  5. Warm corn tortillas in a skillet. Divide mushroom mixture amongst tortillas and top with chopped onion and cilantro.

Nutrition Facts

Per Serving: 425 calories; 13.7 g fat; 64.7 g carbohydrates; 14.5 g protein; 0 mg cholesterol; 109 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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This was okay but a disappointment to me. I drove 30 miles to get tomatillos and then spent 20 minutes roasting them and the finished dish lacked. It has potential but needs more flavor. All yo...