Bell Pepper and Mushroom Tacos
Nowadays, I have a hard time finding vegetarian dishes that I like at my favorite Mexican joints. A taco shop by my old work seems to be the only place that doesn’t mind me ordering chicken tacos minus the chicken.
Because of this, I’ve come up with a few Mexican-inspired dishes that I can make at home. I call them “Mexican-inspired” because they are in no way authentic. But they offer a lighter, vegetarian alternative to the usual fare.
The bell pepper and mushroom filling in these tacos are satisfying even for meat lovers. The mushrooms are juicy and meaty. I only had button mushrooms on hand, but you can certainly use any other mushrooms you have. I suspect a combination of crimini and shiitake will work well.
Cumin, which is used extensively in Indian and Middle Eastern dishes, isn’t usually used in Mexican cuisine. But I think its smokiness works well with the mushrooms. The paprika adds a hint of heat and sweetness. It also adorns the dish some pretty red specks. You can substitute the smoked paprika with regular paprika if that’s what you have. But I highly recommend the smoked version that ties in well with the cumin.
These tacos come together super fast, perfect for a weeknight meal. You can double or triple the recipe to feed a crowd without breaking the bank. Give them a try, maybe you will want to take a break from those shredded pork tacos.
Bell Pepper and Mushroom Tacos
Adapted from Bon Appetit, November 2009
- Green bell pepper, seeded, sliced into long strips, 1 medium
- Onion, 1/2 small
- Button mushrooms, thinly sliced, 3 ounces
- Ground cumin, 1/2 teaspoon
- Smoked paprika, 1/2 teaspoon
- Corn tortillas, 4
- Vegetable oil, divided, 2 tablespoons
- Monterey Jack Cheese, grated, 1 cup
- Assorted toppings: shredded lettuce, diced tomatoes, hot sauce, diced avocados
Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Add the onion. Sauté for 2 minutes. Add bell pepper and mushrooms. Sauté until everything has softened and turns light brown, about 5 minutes. Mix in ground cumin and smoked paprika. Add salt and pepper to taste. Transfer mixture to a medium bowl.
Heat the remaining 1 tablespoon of oil in the same skillet over medium high heat. Add tortillas in a single layer, draping up sides of the skillet to fit. Mound cheese on half of each tortilla. Wait until the cheese has melted and is bubbly, about 2 minutes. Add mushroom mixture to the half of the tortillas with cheese and press firmly. Transfer tacos to plates. Open the tacos and sprinkle with toppings.
Serves 2.
Erica, my mom thinks you have talent as a food stylist!
Awww… That’s so sweet! I am still learning how to do all this stuff. But it’s been a lot of fun. See you soon!
I thought you might find this mexican vegetarian recipe website helpful. http://www.theveggietable.com/recipes/mexicanrecipes.html
I have to say, as a mexican american I didn’t even know there was such a thing as a mexican/vegetarian. I honestly don’t know a single mexican that does not eat meat.
My kids don’t really eat red meat, so I will try your bell pepper and mushroom tacos, I’m sure they will love them.
Hi Karla,
Thanks for visiting and commenting. You are right. I love Mexican food, but sometimes have a hard time finding vegetarian options. I am usually stuck with a bean and cheese burrito or a chili relleno. Let me know how you like the tacos.