Meatless monday


- 4 Poblano peppers
- 2 teaspoons olive oil
- 4 Large Portabello Mushroom caps
- 2 medium Yukon Gold potatoes
- 4 cloves garlic
- 2 cups thinly sliced red onion
- 2-3 teaspoons cumin
- 2-3 teaspoons chili powder
- 1/2 teaspoon ground coriander
- 3/4 cup dark beer
- 12 white corn tortillas
- 3/4 cup reduced fat Mexican blend cheese
- The juice of one lime
- 1/2 cup cilantro


Step 1

Preheat broiler. Cut poblanos in half lengthwise, and discard the seeds and membranes. Place poblano halves, on a foil-lined baking sheet. Broil for 12 minutes or until poblanos are blackened.

Step 2

Place the poblanos in a zip-top plastic bag, and seal. Let stand 10 minutes. While Poblanos are roasting heat a large saucepan over medium-high. Saute mushrooms, garlic, and onion until softened, about 8 minutes.

Step 3

Add potatoes and garlic, continue to cook until potatoes are softened, another 10 minutes longer. Season with cumin, chili powder, and coriander. De-glaze the pan with the beer and allow to simmer until potatoes are completely soft and liquid is reduced by half and almost completely absorbed- about 5-6 minutes.

Step 4

While mushroom/potato mixture is reducing, remove skin from poblano peppers and rough chop into sliced. Stir into mushroom mixture. Squeeze over the juice of one lime.

Step 5

Assemble tacos by spooning a heaping 1/4 cup of veggie mixture onto each of two tortillas. Sprinkle with about 1 tablespoon cheese, cilantro, and additional lime wedges as desired. Repeat taco assemble for remaining servings.


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