These tacos take advantage of the meaty texture of portobello mushrooms to create a satisfying filling. If you can’t find portobellos, crimini mushrooms are a reliable substitute.
4 (8-inch) corn tortillas
6 oz. portobello mushroom caps (2 to 3), sliced (4 cups)
2 tablespoons lime juice
1 tablespoon purchased taco seasoning
1 tablespoon olive oil
3/4 cup black beans, drained, rinsed
1/2 cup purchased pico de gallo or fresh salsa
1/2 cup sliced green onions
1. Heat oven to 350ºF. Wrap tortillas in foil; bake 5 to 10 minutes or until warm.
2. Meanwhile, toss mushrooms, lime juice and taco seasoning in large bowl to coat.
3. Heat oil in large nonstick skillet over medium-high heat until hot. Cook mushrooms 5 to 8 minutes or until beginning to brown, stirring frequently. Stir in beans; cook 1 to 3 minutes or until hot, stirring occasionally.
4. Spoon filling into tortillas; top with pico de gallo and green onions.
PER SERVING: 390 calories, 10 g total fat (1.5 g saturated fat), 13 g protein, 65.5 g carbohydrate, 0 mg cholesterol, 670 mg sodium, 14 g fiber