Soft Tacos with Broccoli and Shiitake Mushrooms

  • Yield: 6 servings

Ingredients

1tablespoon olive oil
1cup finely diced red onions
1/2cup finely diced red bell peppers
1cup finely diced green bell peppers
2cups coarsely chopped broccoli florets (1 head)
1cup chopped white mushrooms
1cup stemmed and chopped shiitake mushrooms
1 Anaheim or poblano chile, seeded and minced
1/2teaspoon ground cumin
1/2teaspoon chili powder
1/2teaspoon oregano
1cup low-sodium tomato juice
1tablespoon minced cilantro
2tablespoons lime juice
1 (9-inch) package whole-wheat soft taco skins
1 (15-ounce) can black beans, drained and rinsed
6ounces shredded Monterey Jack or Cheddar cheese

Instructions

  1. Heat olive oil over medium heat in a large nonstick nonreactive skillet.  Add red onions, green and red bell peppers and broccoli. Cook 2 minutes, stirring occasionally. Add mushrooms, chilies and spices; continue to cook 1 minute. Add tomato juice and continue to cook for another minute, or until vegetables are tender and juice thickens. Remove from heat; add cilantro and lime juice. (This filling can be covered and refrigerated up to 24 hours; tacos should be assembled within 1 hour of baking.)
  2. To assemble: Spread black beans on half of each soft taco skin, top with enough mushroom mixture to form an even layer over the beans, sprinkle with shredded cheese and fold other half of each taco over its fillings. Press down lightly, place on a baking sheet and warm in a 375F oven for 5 minutes or until cheese melts and taco is heated through.
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