Mushroom Chard And Caramelized Onion Tacos Recipes

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MUSHROOM, CHARD AND CARAMELIZED ONION TACOS



Mushroom, Chard and Caramelized Onion Tacos image

A hearty combination of mushrooms, greens, onions and beans makes a tasty filling for corn tortillas.

Time 35m

Yield Serves 4

Number Of Ingredients 7

2 medium yellow onions, thinly sliced
1 teaspoon low-sodium tamari
8 ounces sliced button or cremini mushrooms
1 bunch Swiss chard, stems and leaves thinly sliced, reserved separately
1 (15.0-ounce) can no-salt-added pinto beans, rinsed and drained
1 large tomato, chopped
8 corn tortillas, warmed

Steps:

  • Heat 1/2 cup water to a simmer in a high-sided skillet over medium-high heat.
  • Add onions and cook about 8 minutes or until beginning to soften and brown, stirring occasionally.
  • Add tamari, mushrooms and chard stems and reduce heat to medium.
  • Cover and continue to cook about 15 minutes or until onions are soft and browned and mushrooms are tender, stirring frequently.
  • Add 1 or 2 more tablespoons water if onions begin to stick.
  • Stir in chard leaves and beans, cover and cook 5 minutes or until leaves wilt.
  • Serve in tortillas topped with tomatoes or red bell pepper.

Nutrition Facts : Calories 270 calories, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 240 milligrams, Carbohydrate 55 grams, Protein 12 grams

SWISS CHARD TACOS WITH CARAMELIZED ONION, CHEESE AND CHIPOTLE



Swiss Chard Tacos With Caramelized Onion, Cheese and Chipotle image

The best Vegetarian tacos I have ever had! Don't let the veggies fool you these are hearty with extraordinary flavor. Found this recipe on a website a few years back...it is credited to Rick Bayless, from Everyday Mexican

Provided by dw9212

Categories     Spinach

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 bunch beet leaves or 1 bunch spinach, about 12-oz ., touch stems removed
1 1/2 tablespoons olive oil
1 large onions or 2 small onions, sliced 1/4-inch thick
3 garlic cloves, peeled and minced
1 tablespoon red pepper flakes
1/2 cup vegetable broth or 1/2 cup water
12 corn tortillas
1 cup mexican queso fresco (feta is a nice substitute) or 1 cup fresh cheese (feta is a nice substitute)
3/4 cup chipotle salsa

Steps:

  • Cut the chard crosswise into 1-2 inch slices. In a large skillet heat the oil over medium-heat. Add the onion and stir occasionally for about 10 minutes, until they become golden and caramelized. Add the garlic and red pepper and stir for 1 minute, until fragrant. Add the broth, greens and a pinch of salt. Cover reduce heat to low and cook until the greens are almost tender, (spinach will just take about 2 minutes, chard about 5, and heartier greens like collards, about 7-8) stirring occasionally. Remove lid and turn heat back to medium, stirring, until the mixture is nearly dry and adjust salt to taste.
  • Meanwhile, heat a flat skillet over medium-high heat and warm the tortillas for a minute or so per side. Fill the warm tortillas with veggies and top with crumbled queso and salsa.
  • **You can use your favorite salsa, or make a quick, smokey chipotle salsa. Place 1-2 tomatoes, cut in half, half side down under the broiler with a few peeled cloves of garlic until slightly charred - a few minutes. Blend, tomatoes, garlic and 2-3 chipotles in adobo sauce (you'll find these in a can) with a splash of olive oil and salt and pepper to taste.

MUSHROOM AND ONION VEGETARIAN TACOS



Mushroom and Onion Vegetarian Tacos image

Vegetarians and meat-lovers will both love these delicious tacos. Mushrooms provide a 'meaty' and filling flavor, balanced out by sweet caramelized onions.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 9

1 tablespoon vegetable oil
1 medium red onion, sliced
3 large fresh portabella mushrooms, sliced, cut in half, stems removed (3 cups)
2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
2 tablespoons water
8 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
1 cup guacamole
1/2 cup sour cream
1/2 cup crumbled queso fresco cheese

Steps:

  • In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil, stirring occasionally, until brown. Add mushrooms. Cook 6 to 8 minutes or until tender. Reduce heat to low. Add taco seasoning mix and water. Cook about 5 minutes or until water is absorbed. Remove from heat.
  • Spoon filling on tortillas. Add toppings. Roll up tortillas.

Nutrition Facts : Calories 230, Carbohydrate 33 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 4 g, TransFat 1 1/2 g

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