My little brother is a vegan (“little” as in 6’4” tall) . Vegetarianism is one thing, but veganism takes it to an entirely different level. I love cooking for him because it presents a cooking challenge. Like “Cutthroat Kitchen” but without the timer. Not too long ago, he came into town, and I made him Tacos de Champiñones en Salsa Roja, or Mushroom in Red Salsa Tacos. For short, I’m calling these Vegetarian Tacos.
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You start with the portobello mushrooms. The texture of the mushrooms is why vegetarians use them in their dishes. It resembles meat without killing something that had a pulse, a mouth or eyes (excluding potatoes, of course). If you can’t find them at the store, BUY THEM
From here, I sauteed them then let them simmer in red salsa. The beauty about using mushrooms is that they soak up the flavors of whatever they are cooking in – They are the “culinary chameleons” of the kitchen. In this case, they soak up the red salsa flavor. Yum! You can BUY
I’m calling these Vegetarian Tacos and not Vegan Tacos for a couple of reasons. One, if you use flour tortillas, know that some are made with lard, as in pig fat. Or, you will find that some flour tortillas are made with butter and not lard. If there’s a vegan at your table, go with Corn Tortillas
You can round this meal out by serving a side salad, corn on the cob, or refried beans
Vegetarian Tacos
Ingredients
- 2 portobello mushrooms diced
- 2 tablespoons olive oil
- 1 ripe tomato diced
- ¼ onion diced
- 1 garlic finely minced
- 1 tbspn Salt
- 1 tspn Pepper
- ½ cup your favorite red salsa
- 1 dozen corn tortillas
- Cilantro chopped (garnish)
- Avocado salsa optional
- Cheese optional
Instructions
- In a large skillet, heat olive oil.
- Add mushrooms, tomato, onion, garlic, salt and pepper.
- Stir for 4-5 minutes.
- Add red salsa.
- Bring to a simmer.
- Cover and cook for 10 minutes.
- Meanwhile, warm up the tortillas.
- To assemble, add mushroom mixture to the center of the tortilla.
- Top with salsa, cheese (if using), and cilantro.
- Enjoy!
Eva says
August 4, 2017 at 8:56 amI’m a total taco fiend but am trying to incorporate more vegan/meatless meals into the routine. This is perfect!
Maggie Unzueta says
August 5, 2017 at 8:03 amI know what you mean. I would like to eat less meat too. Hope you enjoy!
Joan Cajic says
August 4, 2017 at 10:56 amLove me some tacos and these looks amazing, pinning it.
Maggie Unzueta says
August 5, 2017 at 8:04 amThanks for pinning. Tacos for life!!
Angie says
August 4, 2017 at 1:05 pmYUM, this looks amazing. While I do eat meat, it doesn’t always sit well and I go through phases where I can’t or wont eat it at all. I love having yummy recipes on hand for when I can eat meat free.
Maggie Unzueta says
August 5, 2017 at 8:04 amI’m right there with you. I wish I could eat less meat, but the hubs and the kiddo are big meat eater. Hope you try this recipe out! 🙂
CC says
August 4, 2017 at 1:25 pmOooo! These look terrific Maggie!
Maggie Unzueta says
August 5, 2017 at 8:16 amThanks CC. These are delicious!
Tyra says
August 4, 2017 at 3:47 pmOMGOOSH VEGETARIAN TACOS! They look so yummy and delicious and healthy. Great share 😀
Maggie Unzueta says
August 5, 2017 at 8:16 amThanks. I love these tacos. They’re so great. Especially now that it’s a million degrees outside and you want something light.
Cathy @ Our Mini Family says
August 5, 2017 at 4:20 amMmmm! These vegetarian tacos sure look tasty! Will definitely have to try out the recipe asap!
Maggie Unzueta says
August 5, 2017 at 8:17 amYou’re going to love these tacos!
Denay DeGuzman says
August 5, 2017 at 10:31 amMaggie, these vegetarian tacos look so incredibly delicious! I’m always looking for new quick and easy recipes that I can make when I have vegetarian friends and family over for dinner. These will be a real winner. 🙂
Maggie Unzueta says
August 6, 2017 at 5:21 pmI’m almost positive they will. Thank you!
Sarah says
August 6, 2017 at 5:24 pmI am always looking for easy vegetarian recipes. I love that you use mushrooms in this recipe for heartiness!