Mushroom Squash Tacos Recipes

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TACOS WITH SUMMER SQUASH, TOMATOES AND BEANS



Tacos With Summer Squash, Tomatoes and Beans image

Beans such as pintos, even out of a can, add substance to this summery taco filling. Goat cheese provides a creamy, rich finish.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, tacos, appetizer, main course

Time 30m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 small red or white onion, finely chopped
Salt to taste
2 garlic cloves, minced
3/4 pound tomatoes, peeled and diced
1 1/2 pounds summer squash, cut in small dice (about 4 1/4 cups)
1 serrano chile, minced
1 1/2 cups cooked white beans, pinto beans or black beans (1 can, drained and rinsed)
1/4 cup chopped cilantro (more to taste)
12 to 14 warm corn tortillas
2 ounces goat cheese, crumbled (1/2 cup)
Salsa of your choice

Steps:

  • Heat olive oil in a large, heavy skillet over medium heat and add chopped onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add tomatoes. Cook, stirring often, until tomatoes cook down slightly, about 10 minutes (this could take more or less time, depending on the texture and juiciness of the tomatoes).
  • Stir in summer squash, chile, and salt to taste. Cook, stirring, until squash is tender but not mushy, about 8 minutes. Stir in beans and cilantro and heat through. Taste and adjust seasonings.
  • Heat tortillas and top with squash mixture and crumbled cheese. Serve with the salsa of your choice.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 10 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 721 milligrams, Sugar 5 grams

BUTTERNUT SQUASH TACOS



Butternut Squash Tacos image

Butternut squash makes for a great taco filling, whether you're eating clean or meat-free. A little garlic and some red pepper flakes make the flavors pop.

Provided by Heather

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 8

Number Of Ingredients 14

½ butternut squash - peeled, seeded, and cut into 1-inch cubes
2 tablespoons vegetable oil, divided
2 teaspoons red pepper flakes
2 cloves garlic, chopped
1 (15.5 ounce) can black beans, drained
1 teaspoon cumin
1 teaspoon chili powder
1 pinch salt
1 yellow onion, chopped
1 red bell pepper, chopped
8 (6 inch) flour tortillas
½ cup chopped green onions
½ cup chopped cilantro
1 lime, sliced

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine cubed squash, 1 tablespoon oil, red pepper flakes, and garlic in a large bowl; mix to coat. Spread out on a baking sheet.
  • Roast in the preheated oven until squash is tender, about 25 minutes. Remove from oven.
  • Combine black beans, cumin, chili powder, and salt in a small saucepan. Heat over medium-low heat until flavors combine, about 10 minutes.
  • Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onions and red bell pepper; cook and stir until tender, 5 to 10 minutes.
  • Heat a large skillet over medium heat. Place 2 tortillas in the skillet and cook until heated through, about 1 minute per side. Repeat with remaining tortillas.
  • Top tortillas with baked squash, black beans, and onion-red pepper mixture. Garnish with green onions, cilantro, and lime.

Nutrition Facts : Calories 239.3 calories, Carbohydrate 39.8 g, Fat 6.5 g, Fiber 7.7 g, Protein 7.6 g, SaturatedFat 1.3 g, Sodium 445 mg, Sugar 4.4 g

POBLANO, MUSHROOM AND POTATO TACOS



Poblano, Mushroom and Potato Tacos image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 14

4 medium poblano chile peppers
3 medium Yukon gold potatoes, peeled and cut into 1/2-inch pieces
Kosher salt
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons finely chopped fresh cilantro
1 1/2 tablespoons finely chopped fresh parsley
2 tablespoons unsalted butter
1 large onion, halved and thinly sliced
12 ounces cremini and/or white mushrooms, trimmed and thinly sliced
1 clove garlic, minced
1/2 cup Mexican crema, creme fraiche or sour cream
Juice of 2 limes
Freshly ground pepper
Corn tortillas, warmed, and assorted toppings, for serving

Steps:

  • Roast the poblanos directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and let steam until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife; remove the stems and seeds. Cut the poblanos into strips and set aside.
  • Meanwhile, put the potatoes in a large nonstick skillet and cover with cold water; season with salt. Bring to a simmer over medium-high heat and cook until just tender, 5 to 6 minutes; drain. Wipe the skillet dry.
  • Heat the olive oil in the skillet over medium-high heat. Add the potatoes and cook until golden and crisp, about 4 minutes per side. Remove with a slotted spoon and drain on paper towels. While still hot, sprinkle with half of the herbs, and salt to taste. Discard the excess oil and wipe out the skillet.
  • Heat the butter in the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 6 minutes. Add the mushrooms and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the remaining herbs and the garlic; cook 1 minute. Add the roasted poblanos, crema, lime juice and a few spoonfuls of water; stir until warmed through, 1 to 2 minutes. Season with salt and pepper. Serve the potatoes and mushroom mixture in tortillas with assorted toppings.

MUSHROOM TACOS



Mushroom Tacos image

Quick, easy vegetarian tacos. I tried to give them a hearty taste with no meat so you can still add salsa, guacamole, and sour cream if you like.

Provided by Martin

Categories     Main Dish Recipes     Taco Recipes     Vegetarian Taco Recipes

Time 27m

Yield 3

Number Of Ingredients 10

2 tablespoons olive oil
1 (8 ounce) package sliced mushrooms (such as Monterey Mushrooms®)
1 tablespoon minced garlic
2 zucchini, cut into chunks
3 tablespoons diced sun-dried tomatoes
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon ground black pepper
6 (6 inch) corn tortillas

Steps:

  • Heat a large skillet over medium-high heat. Pour in olive oil. Add mushrooms and garlic; saute until fragrant, 1 to 2 minutes. Stir in zucchini, sun-dried tomatoes, Worcestershire sauce, onion powder, salt, and pepper; cook until flavors combine, 4 to 5 minutes.
  • Preheat a griddle over medium-high heat. Cook corn tortillas until lightly toasted, about 1 minute per side. Spoon mushroom mixture over tortillas.

Nutrition Facts : Calories 243.5 calories, Carbohydrate 33.2 g, Fat 11 g, Fiber 5.6 g, Protein 7 g, SaturatedFat 1.6 g, Sodium 938.3 mg, Sugar 5.2 g

MUSHROOM TACOS RECIPE BY TASTY



Mushroom Tacos Recipe by Tasty image

Here's what you need: cremini mushroom, olive oil, onion, garlic, low sodium soy sauce, cumin, chili powder, black pepper, tortilla

Provided by Rachel Gaewski

Categories     Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 9

8 oz cremini mushroom, 1 package
1 tablespoon olive oil
⅓ onion, finely chopped
3 cloves garlic, minced
2 tablespoons low sodium soy sauce
1 teaspoon cumin
1 teaspoon chili powder
black pepper, to taste
tortilla, to serve

Steps:

  • Add mushrooms to food processor and pulse until a crumbly consistency is formed, making sure not to over-pulse.
  • Heat olive oil in pan over medium heat. Once the oil begins to shimmer, add the onion and garlic and sauté until the onion is translucent.
  • Add the mushrooms and saute for 8-10 minutes, or until most water has evaporated.
  • Add soy sauce, cumin, chili powder and pepper. Sauté for 5 more minutes, or until desired consistency is reached.
  • Serve on warm tortillas with desired taco toppings.
  • Enjoy!

Nutrition Facts : Calories 116 calories, Carbohydrate 10 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, Sugar 3 grams

ROASTED BUTTERNUT SQUASH TACOS



Roasted Butternut Squash Tacos image

Spicy butternut squash makes a terrific base for these vegetarian tacos. I'm always looking for quick and nutritious weeknight dinners for my family, and this dish is delicious! -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 12

2 tablespoons canola oil
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 medium butternut squash (3 to 4 pounds), peeled and cut into 1/2-inch pieces
12 corn tortillas (6 inches), warmed
1 cup crumbled queso fresco or feta cheese
1 medium ripe avocado, peeled and sliced thin
1/4 cup diced red onion
Pico de gallo, optional

Steps:

  • Preheat oven to 425°. Combine first 6 ingredients. Add squash pieces; toss to coat. Transfer to a foil-lined 15x10x1-in. baking pan. Bake, stirring occasionally, until tender, 30-35 minutes., Divide squash evenly among tortillas. Top with queso fresco, avocado and red onion. If desired, serve with pico de gallo.

Nutrition Facts : Calories 353 calories, Fat 13g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 322mg sodium, Carbohydrate 54g carbohydrate (7g sugars, Fiber 13g fiber), Protein 11g protein.

SPICY SQUASH AND PORTOBELLO TACOS



Spicy Squash and Portobello Tacos image

Roasted squash and mushrooms are the perfect building blocks for a week's worth of lunches. Here they're used as a taco filling for whole wheat tortillas.

Provided by Dean Sherzai, MD, PhD

Yield 3 servings

Number Of Ingredients 14

Avocado oil spray
3 cups butternut, acorn, or delicata squash, seeded, peeled, and cubed
¼ teaspoon each of cayenne pepper and cumin (or to taste)
1 teaspoon dried thyme, divided
3 large portobello mushroom caps, sliced about ½-inch thick
1 medium red onion, sliced
2 garlic cloves, minced
1 chile in adobo sauce, minced
1½ tablespoons balsamic vinegar
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
¼ cup pumpkin seeds or pine nuts, toasted
Handful of fresh parsley, chopped
100% whole wheat or sprouted whole wheat tortillas

Steps:

  • Preheat the oven to 375°F; lightly spray two rimmed baking sheets with avocado oil cooking spray (or broth) or line with parchment paper. Set aside.
  • In a bowl, spray the squash with avocado oil then toss with cayenne pepper and cumin; season to taste with salt and pepper. Transfer to one of the prepared baking sheets and sprinkle with ½ teaspoon thyme.
  • Combine portobello caps, red onion slices, garlic, chili, and remaining thyme in a bowl; drizzle with the balsamic vinegar and season with salt and pepper to taste. Spread onto the other baking sheet. Spray with avocado oil or drizzle on some vegetable broth.
  • Place both sheets in the oven and bake, stirring occasionally, until the vegetables are cooked and begin to caramelize (about 15 to 20 minutes for the portobello mushrooms and 20 to 25 minutes for the squash). If needed, add a splash of water (or vegetable broth) to the baking sheets during the cooking process. Toss the vegetables together, adjust seasoning if needed, and scatter pumpkin seeds and parsley on top. Use as a taco filling with sliced onions, guacamole, and salsa.

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