Recipes

INGREDIENTS:

• 2 tsp olive oil
• 1 small onion, diced small (1 1/2 cups)
• 2 large cloves garlic, minced
• 1 lb cremini mushrooms, stems trimmed, roughly chopped into small pieces
• 1 cup cauliflower florets, roughly chopped into small pieces
• 3 tbsp tomato paste
• 2 tsp chile powder
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 1/2 tsp fresh ground black pepper
• 1 cup frozen corn kernels
• 12 small corn tortillas
• 5 large Romaine lettuce leaves, sliced into 1/4-inch strips
• 1/2 avocado, pitted, peeled and cubed
• 1/2 cup grated low-fat cheddar cheese
• 1/4 cup low-fat sour cream

INSTRUCTIONS:

1. In a large, high-sided skillet, heat oil on medium-high. Add onion and sauté for 5 minutes, until begins to soften. Stir in garlic and sauté for 30 more seconds.
2. Add mushrooms and cauliflower and stir constantly for 2 minutes, until vegetables start to release water and shrink. Continue to cook, stirring occasionally until mushrooms are about half their original size and cauliflower is fork tender, about 15 minutes.
3. In a small mixing bowl, whisk together tomato paste, 1/4 cup water, chile powder, cumin, salt and pepper. Add to mushroom mixture along with corn. Stir to combine, then cover. Reduce heat to medium-low and simmer for 15 minutes.
4. Warm tortillas over the flame of a gas stove or in a warm oven. To assemble tacos, fill each tortilla with 1/4 cup mushroom filling. Top with lettuce, avocado, cheese and sour cream, divided evenly.