Vegetarian Mushroom Tinga Tacos

The word “tinga” refers to a very traditional Mexican dish prepared with white meat and a red sauce made of onion, garlic, chipotle chiles, tomato, and spices. Our vegetarian taco version is prepared with mushrooms and lots of love.

Serves 4

 Ingredients:

½ pound white mushrooms, sliced

½ pound portobello mushrooms, sliced

1 cup diced tomatoes

1 small onion, sliced

2 garlic cloves, minced

¼ cup olive oil, divided

1 tsp chipotle in adobo sauce

1 tbsp dried oregano

½ cup chopped cilantro

½ cup chopped parsley

8-12 corn tortillas

2 cups pinto beans, refried

1 lemon, cut into 8 wedges and roasted

Directions

1. Heat one tablespoon olive oil in a pan on medium high heat and add the onion. Stir occasionally until golden brown.
2. Add the tomatoes and garlic, sauté for about two minutes. Until the tomato skins to begin to wrinkle.
3. Add the mushrooms and cook until all the liquid has evaporated.
4. Add the chipotles, the oregano, and season with salt and pepper to taste.
5. Heat the beans and tortillas.
6. Spread a layer of beans on the warmed tortilla and place a spoonful of the mushroom tinga on top.
7. Garnish with chopped parsley, cilantro and a roasted lemon wedge.
8. ¡Buen Provecho!

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