Friday, July 9, 2010

Mushroom Zucchini Tacos

This recipe is so simple and so robust, I think I'm going to add it it the regular rotation (as long as zucchini is in season:). Right now I'm still using the canned Muir Glen Fire Roasted Tomatoes since we haven't had any West Coast tomatoes in the stores yet, but if you're making this during tomato season, you can make your own on the grill or under the broiler.

The beautiful thing about making tacos or burritos like this is that they're so flavorful you really don't have to worry about the side dish. Just some black beans and corn tortillas an you're all set!

Serves 4

  • 1 TBLS Organic Olive Oil
  • Organic White Onions - Sliced Thin
  • 1/2 lb Portabella Mushrooms - Sliced Thin
  • 2 Organic Zucchini Squash - Peeled and Diced
  • 1x14 oz can Organic Fire Roasted Tomatoes
  • 1 chipotle chile in adobo sauce
  • Organic Corn Tortillas
  1. Heat the olive oil over medium heat and saute the onions until they begin to soften - about 5 minutes
  2. Throw in the mushrooms and stir it all up. Let them soften up for about 4 minutes
  3. While the mushrooms and onions are cooking away, get out your food processor or blender and blend up the tomatoes and the chipotle
  4. Pour the chipotle-tomato sauce into the pan and add the zucchini. Simmer for about 10 minutes, stirring occasionally
  5. Enjoy!