Lemony Caprese Pasta Salad with Basil Vinaigrette (DF, VF, Vegan)

July 12, 2016

Creamy Superfood Guacamole with Charred Tomatoes (GF, DF, VF, V)

July 12, 2016

Roasted Portobello Mushroom Tacos with Corn, Black Beans & Smoky Veggie Salsa (GF, DF, VF, Vegan)

July 12, 2016

Happy Taco Tuesday again!  Aka, taco everyday in our house.  Who doesn’t love a delicious and easy taco recipe?  If you follow me on Snapchat (all the cool kids are doing it), you would have seen me make this 20 minute oven roasted salsa last week.  I accidentally created this recipe while at a friend’s house.  She had some leftover veggies (tomatoes, jalapeno, zucchini, garlic, & onion) from her families BBQ and she asked me what to do with them.  I did a quick roast in the oven, to get them all nice and charred and then pureed them with olive oil and balsamic vinegar.  Let me tell you this accidental salsa turned out amazing!  All of our friends were dying over it and putting it on everything from steak to veggies to straight up just drinking it.  It is smoky, sweet from the tomatoes and the vinegar and spicy from the serrano peppers.  It pairs perfectly with the meaty roasted portobello mushrooms I used as a filling for the tacos.  I then added some corn (you could use fresh or frozen) cooked up a can of refried black beans (my son’s fave) and called it a day. You could get all kindsa fancy with your toppings.  My son added cheese and sour cream to his or you could just keep things clean with the mushrooms, salsa and black beans.  Of course you don’t have to make the salsa and could just buy your own but with all these veggies in their prime, why would you?  But trust me, if you don’t make this salsa tonight, make it another day for your next party or gathering with friends.  You’re gonna love it!  We had it with eggs last week and this week with tacos.  You could use it on top of baked chicken or fish or just get a bag of chips and dive right in.

Oven Roasted Portobello Mushroom, Corn & Refried Bean Tacos with Smoky Veggie Salsa 2


Roasted Portobello Mushroom Tacos (serves 3-4)

4 portobello mushrooms sliced into 1/4 inch slices

2-3 T olive oil

2 T your favorite taco or fajita seasoning (I used 1 T of my own seasoning recipe found here plus 1 T   Spanish Tin crushed Nora Chiles)

1 package of small corn tortillas (mine was a blend of corn and wheat by La Tortilla Factory)

1 can of refried black beans (I used Amy’s brand)

1 cup of corn (I used frozen as that is what I had on hand)

1 cup of grated cheddar (if desired)

1/2 cup of sour cream (if desired)

Preheat oven to 350 F. Toss the mushrooms in the seasoning and olive oil and bake mushrooms for 20 minutes.

Heat up black beans and corn either in a pan or microwave.

Assemble tacos.  I did it in this order- 1 T black refried black beans, 1 T corn, 4 slices of roasted portobellos, and 1 T of oven roasted veggie salsa.  Add avocado or guacamole, sour cream and cheese if desired.

Smoky Veggie Salsa

5 tomatoes (roughly fist size)

2 serrano chiles (or 1 if you like a more mild salsa)

1/2 onion cut in half

2 peeled garlic cloves

1 medium zucchini cut into 4 large pieces

2 T balsamic vinegar

1/4 cup olive oil

Preheat oven to 400 F. Toss the veggies (first 5 ingredients) in a couple tablespoons of olive oil with a sprinkle of salt and pepper. Roast in the oven for 20 minutes or until the veggies get a little charred and brown. Remove the seeds and stem from the serrano chiles by cutting them in half and then scraping out the seeds.

Blend everything in a food processor or blender until desired consistency.  I like my salsa smooth but you may prefer yours chunky so do whatever you like!  Will keep in an airtight container for about 1 week.