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Sauteed Mushrooms, Onion, and Chipotle Chile with Corn Tortillas


A delicious way to enjoy some tacos!













Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


1 pound mushrooms, button
or cremini, or oyster mushrooms, cleaned, tough stems removed and sliced
1 tablespoon olive oil
1 large onions
thinly sliced
1 x salt
to taste
2 cloves garlic
or to taste, minced
1 x chipotle chili peppers
in adobo sauce, 1 can, seeded and chopped, or to taste
4 tablespoons cilantro
freshly chopped
8 each corn tortillas (6-inch)
2 ounces queso fresco
or ranchero, or feta, or goat (chevre) cheese, crumbled
1 x salsa
as needed, store-bought or homemade or fresh


Heat the olive oil in a large nonstick skillet over medium heat and stir in the onion.

Cook, stirring often, until tender, 4 to 6 minutes.

Stir in the mushrooms and turn the heat up to medium-high.

Cook, stirring, until the mushrooms soften and begin to lose moisture.

Turn the heat back to medium and add ½ teaspoon salt, the garlic and the chipotle.

Continue to cook until the mushroom liquid has evaporated from the pan, about 8 to 10 minutes.

Stir in the cilantro, season with salt and pepper.

Heat the tortillas, 2 or more at a time, depends on how big your skillet, in a dry skillet over medium-high heat, or you can use a microwave.

Spoon each tortila with mushrooms, and sprinkle some cheese on top.

Fold the tortilla and serve with salsa.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 159g (5.6 oz)
Amount per Serving
Calories 7640% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 485mg 20%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 14%
Sugars g
Protein 6g
Vitamin A 0% Vitamin C 7%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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