Portobello mushrooms and sweet potatoes make for a filling taco packed with flavor and fiber. These from Dietitian Debbie Dishes are perfect for Meatless Monday, and are a good source of potassium, magnesium, iron and an excellent source of Vitamin A.
Ingredients for servings
8 oz Portobello Mushrooms sliced
3 tbsp Worcestershire Sauce
2 tbsp Balsamic Vinegar
0.25 tsp Garlic Powder
0.25 tsp Coriander
0.25 tsp Cumin
0.5 tsp Oregano
0.25 tsp Smoked Paprika
0.5 tsp Cayenne Pepper adjust to taste
2 tbsp cooking oil
1 pinch salt
1 pinch fresh cracked pepper
8 Corn Tortillas approx. 50 calories each; certified gluten-free if necessary
plain Greek yogurt or sour cream Optional toppings
Cilantro Optional toppings
Avocado Optional toppings
Salsa and/or Hot Sauce Optional toppings
Mix seasonings, balsamic vinegar, and Worcestershire sauce in a shallow baking dish. Add mushrooms, toss to coat evenly and let mushrooms marinate for 1-2 hours before cooking.
Preheat oven to 350F.
Drizzle sweet potatoes in cooking oil, sprinkle with salt and pepper and bake for 45 minutes, until softened and lightly browned.
Heat a skillet over medium heat, add mushrooms and saute until marinade is cooked down to a thick sauce, about 10-12 minutes.
Stir in sweet potatoes and cook an additional 2 minutes.
Assemble tacos and top with sour cream, avocado, fresh cilantro, hot sauce and/or salsa if desired.