Vegetarian Spinach and Mushroom Tacos
For many of us, we do not really think about vegetables too much when we think about Mexican recipes. Sure, there are chili peppers, onions, maybe some garlic and cilantro as well as fruit including tomatoes, tomatillos and limes, but green vegetables of any kind are not ingredients that most of us are used to seeing in Mexican dishes.
However, authentic Mexican cuisine is filled with wonderful vegetable dishes as well as the tacos, burritos and other sandwiches and snacks which are more familiar to American diners. This spinach and mushroom taco recipe combines Mexico’s rich tradition of vegetable dishes along with something which is immediately familiar to most people in the United States: tacos.
As it happens, spinach and mushrooms are both very popular in Mexico and appear in a wide variety of dishes, including tacos, quesadillas, and the like. This spinach and mushroom taco recipe is delicious, vegetarian and healthy – as well as a great way to get kids who are normally averse to eating their vegetables to see them in a whole new light.
The spinach and mushrooms are of course the main ingredients in this taco recipe, and those nice fresh flavors are enhanced by the addition of onion, garlic and chilies, as well as cumin and lime, to add a distinctive south of the border flavor. The spinach and mushroom mixture is cooked and then used as the filling for your tortillas.
These tacos are made in the typical Mexican style, with corn tortillas, rather than in the hard U-shaped tortillas used in Tex-Mex fast food joints, to add an air of authenticity. This healthy recipe makes a lovely dinner, served with any side dishes you are in the mood for, else you can serve these as part of a buffet, allowing people to assemble their own, and perhaps keeping the spinach mixture warm in a slow cooker. That way you can present other side dishes too, so people can try various Mexican dishes.
- 8 corn tortillas
- 1 pound spinach, rinsed and stems removed (prewashed baby spinach is perfect for this recipe, feel free to use it if available)
- ½ pound button or crimini mushrooms, rinsed and sliced thin
- 1 small white or yellow onion, diced
- 4 cloves garlic, minced
- 1 jalapeno or Serrano pepper, diced (remove seeds and ribs for less heat)
- Salt and black pepper, to taste
- ½ tsp cumin
- Juice of 2 limes, plus additional wedges for garnish
- Olive oil for sautéing
- Grated cheese (optional)
- These delicious vegetarian tacos are among the easiest of Mexican recipes to prepare.
- Simply wash and chop your vegetables and sauté them in a little olive oil, starting with the onions and garlic, then the mushrooms and finally the spinach.
- Cook until the liquid from the mushrooms has mostly cooked off, and then add the spinach, cooking only until it wilts.
- Season with cumin, lime juice, salt and black pepper to taste and serve on warm corn tortillas, two for each taco (the mixture will tend to soak through and cause a single tortilla taco to fall apart otherwise).
- Serve with grated cheese, if using, as well as plenty of lime wedges and your favorite salsa.
Packed with flavor and nutrients and suitable for vegetarians and vegans alike (as long as you make the grated cheese optional), this is one Mexican vegetarian recipe where you really won’t miss the meat at all – the spinach and mushrooms combine to provide a very hearty flavor and texture which is incredibly satisfying.
This is one which you will want to cook often. Try it with some spicy green salsa for a real treat; but make sure to make enough for everyone to have seconds!
The fresh spinach and mushroom filling for these tacos is so tasty, and the photo shows the beautiful bright green color you can expect. Whether you are making this for vegetarians or carnivores as a change from meat, this dish is sure to be well-received and people might even request seconds. Fresh produce stars in many traditional Mexican recipes, since using this is how Mexican chefs choose to cook, so do not swap the fresh spinach for the frozen kind, or the fresh mushrooms for the canned kind, else you will be sacrificing some of that authenticity.
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