chili powder makes even hot days better: Mushroom Tacos

It was a hot hot hot May evening. Steve and Lindsay had slacked the day prior and skipped out on their run in favor of window shopping and Cobb Salads. They had to vindicate the wrong they had done. So, after a brief hello and a kiss, a short play date with the pup, they were suited up and off to run 3 miles.

It was painful! “I feel like I am running through cold molasses” said Lindsay. “I feel sluggish” replied Steve. All in all, this was a much harder 3 miles than they conquered the week prior… But they finished. Drenched in sweat, trail dirt coating their ankles, pebbles lodged in their favorite running tread, they finished. THEN… They ate Tacos!

The most delightful, meaty, tender, juicy, HEALTHY tacos that ever existed! These are not just any tacos, but clean eating mushroom tacos. It’s honestly shocking that these don’t have meat in them, just because they are so filling… but that’s the wonder of mushrooms! PLUS there is cauliflower hidden in there.. Is there no food chili (the seasoning :P) can't assist?? I mean GENIUS!! To boot, Steve was brilliant (always, forever and again) and did all the prep work before the run so when we came back it was as easy as 1-2-3!

Ingredients

×          2 tsp olive oil

×          1 small onion, chopped

×          2 large cloves garlic, minced

×          1 lb cremini mushrooms, chopped

×          1 cup cauliflower, chopped

×          3 tbsp tomato paste

×          ¼ cup water

×          2 tsp chili powder

×          1 tsp ground cumin

×          Salt and pepper

×          1 cup frozen corn kernels

×          12 small corn or wheat tortillas (try to find the ones without LARD)

×          Romaine lettuce, chopped

×          Avocado, pitted, peeled and cubed

×          Grated low-fat cheddar or Monterey Jack cheese

×          Low-fat sour cream

Major Instruments

×          Large Skillet (we’re talking 12” minimum, high sides are a must)

×          Large Skillet Lid

×          Small/Medium Bowl

Instructions

1.       Chop all your veggies – trust me, this is SO helpful

2.       In large skillet, add medium heat and oil… wait for this to get hot THEN add your onion. Sauté for about 5 minutes or until soft (not brown)

3.       Add garlic and sauté for another 30 seconds to a minute

4.        Add mushrooms and cauliflower and cook for about 15 minutes until the cauliflower is tender – don’t forget to stir!

5.       In the bowl, whisk together tomato paste, ¼ cup water, chili powder, salt and pepper

6.       Add bowl mixture and corn to skillet, stir to combine then reduce heat to med/low and TOP IT! Let it simmer, covered, for about 15 minutes (your patience will be rewarded…)

7.       Warm your tortillas

8.       Assemble your tortillas

9.       Scarf that tender scrumdidlieumptiousness DOWN!

Now aren’t you happy that you tried a meatless dish? And it was probably more delicious than.. well… most things?! Mmm… I think I might get one more….