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Celebrate Cinco de Mayo: Mushroom & Potato Tacos

Celebrate Cinco de Mayo: Mushroom & Potato Tacos

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Celebrate Cinco de Mayo: Mushroom & Potato Tacos
Celebrate Cinco de Mayo: Mushroom & Potato Tacos Recipe

Tacos are my go-to dinner when I can't think of something to cook or I am pressed for time. 

They are also a pretty nostalgic food for me and I tend to eat them more frequently when I'm homesick for my family by the Texas-Mexico Border. Growing up we would visit my grandma and she would always be ready for us with a fresh batch of tortillas and beans. These are some of my favorite memories as a kid at Grandma's house. To celebrate Cinco de Mayo this year I will be cooking up this mushroom and potato taco recipe to share with my friends and family.  

This recipe is pretty versatile and you can add extra vegetables to it if you like. You can also use this as a base for breakfast tacos, or if you want to eat them for lunch and dinner — I won't judge! Tacos are delicious anywhere, anytime.

The heartiness of the potato and beans mixed with the dense texture of mushrooms also makes this super filling. So if you’ve worked up an appetite, have a significant other that needs hearty meals, or just love tacos (haha) then this recipe will please you!

Anytime Mushroom Potato Tacos (Makes 4 tacos)

Ingredients

For Tacos: 
2 cups mushrooms, sliced
4 red potatoes, diced
1½  cups spinach
1 can black beans, drained
4 flour tortillas
1 tsp garlic
2 tsp cumin 
2 tsp chili powder 
2 tsp lemon pepper
1 tsp paprika
2 tbsp canola oil (or preferred cooking oil)

Guacamole
3 small avocados, diced
1 lemon for juicing 
2 small roma tomatoes, diced
2 tsp cumin
1 tsp sall
1 tsp black pepper
1-2 tsp chili powder
½ jalapeno (if you like)

Method

  1. Heat the oil in a large non-stick fry pan over medium heat. While heating, dice up potatoes and slice up mushrooms. 

  2. Add potatoes to your pan and toss until lightly browned. 

  3. Next, add mushrooms to the potato mix. Stir until mushrooms soften. Add garlic, cumin, chili powder, lemon pepper and paprika to mushroom and potato mix.

  4. Drain can of black beans and add to a separate pot to heat up. Turn off once the beans start to boil.

  5. To heat up the tortillas,add to a clean pan on low-medium heat. Once the tortillas starts to puff up, bubble, or brown over, flip to other side. 

  6. Take spinach and chop. Set aside for later. 

  7. For the guacamole; halve avocados,dice and add to a bowl. Dice tomatoes and add to same bowl. Add lemon, cumin, salt, black pepper and chili powder. Toss mixture together for even coverage.

  8. To assemble your taco, take a tortilla, spread beans first, add mushroom mixture, add spinach. Top with the guacamole. Enjoy!


If you wanted to jazz up your tacos, you can add other toppings such as pepitas, pomegranate seeds, queso fresco or cotija cheese, shredded cabbage, or shredded carrots. You can never go wrong with any of these additions!

If you wanted to add animal protein, some ideas might include ground turkey, chicken fajitas, shredded chicken, or eggs. 

This is a super simple recipe to get your Cinco de Mayo holiday started! What are some of your favorite Latin-inspired recipes? 

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