Sauteed Mushrooms, Onion, & Chipotle Chile with Corn Tortillas
A delicious way to enjoy some tacos!
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
mushrooms, button
or cremini, or oyster mushrooms, cleaned, tough stems removed and sliced |
|
| 15 | ml |
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 |
*
|
| 6E+1 | ml |
cilantro
freshly chopped |
|
| 8 | each |
corn tortillas (6-inch)
|
*
|
| 57.8 | ml/g |
queso fresco
or ranchero, or feta, or goat (chevre) cheese, crumbled |
* |
| 1 | x |
salsa
as needed, store-bought or homemade or fresh |
*
|
Directions
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.
