Gourmet Veggie Mama

Mushroom and poblano tacos with goat cheese

This is another recipe I’ve been kicking around for a while, and with lovely poblano peppers on offer at the farmer’s market last weekend, the time was right for some tacos.

Who could say no?

This is a pretty flexible recipe, so you could easily add other summer veggies like corn, adapt the salsa to the veggies you have on hand (try a green salsa if you have tomatillos, for instance), or use sour cream or a different cheese in place of the goat cheese. I roasted my veggies over a flame* to give the salsa and poblanos a smoky flavor, but you could easily skip that step, or just put them under the broiler for a few minutes instead.

* Another great perk of having a gas stove!

No matter which way you go, this is a great base to start from, and I can pretty much guarantee taco night will be a hit!

Mushroom and Poblano Tacos with Goat Cheese
Loosely based on this recipe From Sweet Pea’s Kitchen

8 oz mushrooms, sliced
2 small red onions
2 Tbs olive oil
2-3 poblano peppers (depending on size), roasted, stemmed and seeded, and sliced
2-3 tomatoes (depending on size)
2 cloves of garlic
handful of cilantro
1 jalapeno, stemmed and sliced
Juice of 1/2 lime
1 can of black beans
1/2 tsp cumin
salt to taste
flour tortillas
4 oz goat cheese, crumbled

In a large skillet, heat the olive oil over medium-high heat and saute the mushrooms until they begin to soften and release their juices. Slice one of the onions into half moons and add it to the pan along with the poblanos. Saute for a few more minutes, until the onions and peppers are tender.

Meanwhile, roast the tomatoes over a flame or under the broiler** until the skin begins to blister and brown. Remove the core and seeds and throw the tomatoes into the blender. Add the other onion, quartered, along with the garlic cloves, cilantro, jalapeno, and lime juice. Blend well and season to taste with salt and additional lime juice.

Once the onions and peppers are tender, drain and rinse the black beans and add them to the skillet. Add 1/4 to 1/2 cup of the salsa to the pan along with the cumin and stir to coat. Simmer for a couple more minutes, or until most of the liquid has evaporated. Add salt to taste, and serve in tortillas with goat cheese crumbled on top, and pass the additional salsa alongside.

** You can omit this step if you are short on time, or even substitute a can of roasted crushed tomatoes for the fresh ones.

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7 Thoughts on “Mushroom and poblano tacos with goat cheese

  1. OMG, I’ve always wanted to make veggie tacos. This recipe sounds so yummy. Okay, my grocery list for this weekend is coming together nicely.

  2. Tacos! I love tacos!!! I’ll have to eat them in isolation thanks to the mushrooms, but I rasberry in the general direction of my family members who scream “There’s a fungus amungus”

    • Who doesn’t love tacos?? The mushrooms are great, but if you want to cater to your sillier family members, these would still be tasty without the “fungi.” 😉

  3. Pingback: Black bean and cabbage tacos with avocado | Gourmet Veggie Mama

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