Classic Tacos

Got this one out of the Clean Eating April/May 2011 catalog. (Serves 4)

Ingredients:
2 tsp olive oil
1 small onlin, diced small (1 1/2 cups)
2 large cloves farlic, minced
1 lb cremini mushrooms, stems trimmed, roughly chopped into small pieces
1 cup cauliflower florets, roughly chopped into small pieces
3 tbsp tomato paste
2 tsp chile powder (I didnt add this cause I didnt want it to be to spicy for the kids)
1 tsp ground cumin
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
1 cup frozen corn kernels
12 small corn tortillas
5 large Romaine lettuce leaves, sliced into 1/4 inch strips
1/2 avocado, pitted, peeled and cubed
1/2 cup grated low-fat cheddar cheese
1/4 cup low-fat sour cream

ONE: In a large, high-sided skillet, heat oil on medium-high. Add onion and saute for 30 more seconds.

TWO: Add mushrooms and cauliflower and stir constantly for 2 mins, until vegetables start to release water and shrink. Continue to cook, stirring occasionally until mushrooms are about half their original size and cauliflower is fork tender, about 15 mins.

THREE: In a small mixing bowl, whish together tomato paste, 1/4 cup water, chile powder, cumin, salt and pepper. Add to mushroom micture along with corn. Stir to combine, then cover. Reduce heat to medium-low and simmer for 15 mins.

FOUR: Warm tortillas over the flame of a gas stove or in a warm oven. To assemble tacos, fill each tortilla with 1/4 cup mushroom filling. Top with lettuce, avocado, cheese, and sour cream, dividing evenly.


This was pretty good. Jeff and the kids ate it. Molly loves Mexican food so I know she will like it! :)