|I minimized tortilla calories and maximized filling goodness with one overstuffed taco|
2 poblano peppers, roasted (I did this while I had the oven on to roast something else earlier in the week)
1 can black beans
1 teaspoon chipotle chile powder (or chile powder if you don't have chipotle on hand)
4 portobello mushroom caps, wiped down with a wet cloth and stems removed
1 tablespoon olive oil, divided
1 1/2 teaspoons cumin, divided
Salt and pepper to taste
1 zucchini, shaved into ribbons with a vegetable peeler (or chopped up if you prefer)
4-6 whole wheat tortillas
1/4 cup fresh cilantro leaves
1 lime, cut into 4 wedges
1/3 cup nonfat green yogurt
1 small avocado
1/3 cup crumbled queso fresco
2 green onions, chopped
If you don't have your peppers roasted, preheat oven to 450 degrees. Roast them, rotating every 7-8 minutes, until lightly blackened. Let cool, then peel off skin. Seed and slice.
Place beans in a small sauce pan with 1 teaspoon cumin and chipotle chile powder and warm.
Preheat a cast iron (or other large skillet) to medium high heat. Brush mushrooms with 1 teaspoon olive oil, then sprinkle with remaining 1/2 teaspoon cumin. Place cap-side down and let sear, about 5 minutes. Flip and cook another 3-4 minutes. Remove and let cool one minute, then slice into long pieces. Sprinkle with salt and pepper.
Add remaining 2 teaspoons olive oil to the same pan and sauce zucchini 3-4 minutes. If you already roasted your poblanos another day, add them to the pan to warm them up.
Warm tortillas then top with mushroom slices, black beans, zucchini and poblano then add juice from a lime wedge and cilantro. Enjoy!
|Luke went the more traditional route with 2 normally stuffed tacos|