Chipotle Mushroom Walnut Tacos

Serves 4

  • 3 pints cremini button mushrooms (aka “baby bello”)
  • 3 tablespoons butter (use olive oil to make the recipe vegan)
  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion, diced
  • 2 cups walnuts, pistachios, or other nuts
  • 1 chipotle pepper in adobo sauce, minced
  • 1 tablespoon adobo sauce (from the chipotle can)
  • 1/2 teaspoon liquid smoke (optional)
  • 1 28oz can crushed tomatoes
  • 1 tablespoon smoked Spanish paprika

To assemble:

  • Soft corn tortillas
  • Greek-style yogurt
  • Fresh scallions, minced
  • Queso blanco


  1. Chop the mushrooms roughly into small pieces (can also chop in the food processor). Set aside.
  2. Heat the butter and olive oil in a medium skillet over medium heat. Add the diced onions and sauté until soft, about 2-3 minutes. Add the pistachios, mushrooms, and chipotle pepper and let cook for 3-5 minutes or until the mushrooms cook down and are tender. Add the adobo sauce,  liquid smoke, tomatoes, and Spanish paprika. (If necessary, add a bit more olive oil or water to create a sauce.) Let cook down slightly. Season to taste with Kosher salt and black pepper.
  3. To assemble, heat the warm tortillas on a skillet. Top with yogurt and the mushroom filling. Sprinkle on scallions and crumbled queso blanco. Serve immediately.

Detailed recipe and credit:
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