Make Tonight Taco Night — Meatless Monday by Maria Russo in Recipes, April 22nd, 2013
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While most tacos boast heft and flavor from a filling of ground or grilled meat, it’s indeed possible to stick to an all-vegetable stuffing that offers the same level of sustenance. When eliminating meat from tacos — or any dish at all — it’s important to replace it with similar ingredients that are every bit as hearty and full-flavored so that at the end of the meal, you feel satisfied and content, not craving something else.
In its easy, big-batch recipe for Poblano, Mushroom and Potato Tacos (pictured above), Food Network Magazine cooks up two of the beefiest vegetables available — mushrooms and potatoes — to add to their corn tortilla shells. After sauteing tender Yukon golds until deliciously crispy and golden brown, cook up a cremini mushroom mixture featuring buttery onions and a duo of fresh herbs and garlic. Mild roasted poblano peppers and a splash of Mexican crema add contrasting smoky-cool flavors to the mushroom filling, which is married with zesty lime juice before being served. After stuffing the shells with the potato and mushroom-pepper combination, let your family help themselves to a spread of traditional toppings including cheeses, salsa, guacamole and lettuce so that everyone can finish their tacos with their favorite add-ons.
Complete the meal with a side of Ellie Krieger’s Refried Beans, a filling five-star recipe that takes fewer than 20 minutes to prepare. After sauteing onions, garlic and chili powder, she mixes in broth and pinto beans, and then gently mashes them to achieve a chunky texture. Before serving, add fragrant cilantro for a last-minute note of freshness and welcome pop of color. Be sure to swap in vegetable broth for chicken broth to maintain a meatless dish.