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Vegan Tacos with Mushrooms and Tomatillos

Rated as 3 out of 5 Stars
100

"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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Ingredients

50 m servings 425
Original recipe yields 3 servings

Directions

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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 tomatillos have a dark brown color and are caramelized, about 20 minutes. Remove from oven and allow to cool slightly.
  3. Toast chile de arbol peppers in a small skillet over medium heat, turning once, until starting to brown lightly in spots (don't char), about 3 minutes. Transfer to a plate.
  4. Heat oil in a large skillet over medium heat while tomatillos cool. Add mushrooms and cook, stirring frequently, until softened, about 5 minutes.
  5. Combine 3 tomatillos and arbol chiles in a blender; blend until smooth. 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.
  6. 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 64.7 14.5 0 109 Full nutrition

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Reviews

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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...