Mushroom And Zucchini Vegetarian Tacos Recipes
MUSHROOM AND ZUCCHINI VEGETARIAN TACOS
Steps:
- Warm the sunflower oil in a large skillet over medium heat. Sauté the onions until they soften, about 3 minutes. Add the mushrooms and sauté until they start to soften, about 4 minutes. Add the zucchini and the chopped peppers and sauté until they begin to release liquid, about 3 minutes. Add the Old El Paso Low-Sodium Seasoning Mix and stir. Continue to cook until the mixture starts to simmer, about 3 to 4 more minutes. The zucchini may continue to release liquid while it cooks.
- Serve with the cooked Old El Paso Vegetarian Refried Beans, Old El Paso Taco Shells, and the rest of the accompaniments.
Nutrition Facts : Calories 339 kcal, Carbohydrate 47 g, Protein 12 g, Fat 12 g, SaturatedFat 3 g, Sodium 776 mg, Fiber 11 g, Sugar 10 g, ServingSize 1 serving
VEGETARIAN MUSHROOM TACOS
Flavorful mushroom tacos are quick to make and perfect for the picky vegetarian on taco night. If you're vegan use a non-dairy fat instead of butter and stay clear of the sour cream topping.
Provided by Emily Miller
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan over medium heat. Add mushrooms and cook until soft, 5 to 7 minutes. Drain excess butter and return to heat. Add taco seasoning and stir to combine, about 2 minutes more.
- Serve each tortilla topped with a few tablespoons of mushroom mixture, shredded lettuce, tomato, onion, guacamole, sour cream, and taco sauce.
Nutrition Facts : Calories 152.4 calories, Carbohydrate 21.9 g, Cholesterol 10.8 mg, Fat 6.2 g, Fiber 3.7 g, Protein 4 g, SaturatedFat 3 g, Sodium 350.9 mg, Sugar 4.4 g
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