Soft Tacos with Broccoli and Shiitake Mushrooms

  • Yield 6 servings

The filling for these tacos offers a nice contrast between the soft beans and crunchy broccoli. The earthy shiitake mushrooms add flavor, B vitamins and zinc.


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


  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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