recipes vegan vegetarian

Portobello Veggie Tacos

Portobello Veggie Tacos

I’m more than excited to share that I partnered up with HEB to create a healthy recipe for their TexFest campaign!

Initially when they reached out to me they asked I create something with my own spin of healthy to it. As I brainstormed on what to make I didn’t really know until I got to the store.

With it being TexFest and all nothing sounded better than some really good tacos. Since I don’t eat meat I wanted to make something that was not only vegetarian, but also so good that meat eaters wouldn’t be let down!

I decided on portobello veggie tacos. These mushrooms are so tender and delicious but also have a similar consistency to meat. I decided to pair them with kale, sweet potatoes and my southwest black bean & corn salsa.

WHAT YOU NEED

FOR THE TACOS
1 pack of yellow corn tortillas
4 large portobello caps, cut into thick slices
3 cups of kale (washed, stemmed & chopped up)
1 large sweet potato, finely cubed
1/2 red onion, finely sliced
Olive oil
Salt & pepper

FOR MY SOUTHWEST BLACK BEAN & CORN SALSA
1 cup black beans, rinsed
1 cup sweet corn, rinsed
1/2 jalapeno, seeded & finely chopped
1/4 red onion, finely chopped
The juice of 1 lemon
1/2 tspn kosher salt

portobello veggie tacos

HOW YOU DO IT

Take your pan, heat it up on medium and add your olive oil. When the oil is nice and hot add in your onions and sweet potatoes then season with your salt and pepper. When your sweet potatoes are almost tender throw in your kale until it’s wilted and cooked through to your liking.

Turn the heat off and let it sit while you cook your portobellos.  Take a little olive oil and heat it up in a separate pan. Place your portobello slices in and let them cook on each side for about 2-3 minutes. I don’t season my portobellos since I love the earthy flavor they naturally give out, but feel free to season to your liking.

When your mushrooms are done cooking, place a napkin on a plate and set them there while you warm up your tortillas. I like to use a little bit of olive oil to get them just a little crispy on both ends.

For the black bean salsa just mix together all of the ingredients in a bowl. Simple but so good!

Plate your tacos by adding the sweet potato & kale mix, a couple portobello slices, then top with my southwest black bean & salsa. You can garnish with some fresh jalapeno slices depending on the level of heat you prefer!

I also added Wright of Texas’ Fresh Green Salsa because it’s one of my all time favorites. I stumbled upon this gem while shopping at HEB one day and the ingredients intrigued me immediately. They only use fresh avocado, tomatillo, and cucumber along with their blend of herbs and spices. Next time you’re at HEB pick up some for yourself and thank me later!

I know my fellow meat eaters are probably confused as to how there can be tacos with no meat, but I promise if you give these a try your taste buds will distract you enough to where you won’t give it a second thought!

You can also make this into a veggie taco bowl if your watching your carb intake.

Don’t forget to head over to your local HEB to shop all your favorite and local Texas grown products!

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2 Comments

  • Reply
    Marina
    March 2, 2017 at 9:37 pm

    So delicious… I ate four 🌮. Thanks

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