vegetarian | gluten free | egg free | soy free | nut free

25 minutes or less

What You’ll Need:

For the taco seasoning*:

1 Tbsp cumin

1 Tbsp chili powder

1 Tbsp garlic powder

1 tsp onion powder

1 tsp sea salt

¼ tsp black pepper

OPTIONAL: ½ tsp cayenne pepper

For the filling:

2 large or 3 medium Portobello mushrooms, sliced

2 poblano peppers (if your grocer does not carry these, bell peppers will do!), seeded & sliced

1 onion, sliced

3 tsp prepared taco seasoning ^

1 Tbsp olive oil

For the crema:

1/2 (8oz) jar roasted red peppers, drained

1 individual cup plain, full fat Greek yogurt or dairy free alternative of choice

OPTIONAL: 1 tsp Sriracha hot sauce

For serving:

6 corn tortillas

Combine taco seasoning in a small jar. Shake to mix. *This will make more than you need for this recipe. You’ll want to have it on hand in your spice cabinet!

Combine filling veggies for in a large frying an or Wok. Toss to coat with olive oil and sauté until are tender. Turn off heat and set aside.

Prepare crema by combining yogurt + roasted red pepper (+Sriracha if desired) in a small food processor or blender. Puree until smooth.

If you have a gas range: Torch the tortillas on each side over high heat. (Set tortilla directly on flame; 30 seconds each side to yield a perfectly crispy, chewy tortilla!)

Spread crema generously onto each tortilla and load with filling. Share with a friend!

Serves 2.