|2 servings||calories per servings 660||protein serving 28 g||carbs per serving 104 g||total fat per serving 15 g|
Combining earthy mushrooms with protein-packed quinoa and pinto beans, these vegetarian tacos are a flavor-force to be reckoned with. The addition of pepitas adds crunch, and a quick cilantro-lime sauce made with Greek yogurt adds zing to each handheld bite. As with any great taco, some filling is bound to spill, so keep a fork handy to scoop up every last bit!
|Nutrition Facts||/ Per Serving|
|Total Fat||15 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||104 g|
|Dietary Fiber||20 g|
MISE EN PLACE
Peel and chop garlic. Finely chop dried shiitake mushrooms. Discard any tough fresh mushroom stems, and cut mushroom caps and tender stems into bite-size pieces. Halve lime; juice 1 half, and slice the other into wedges. Rinse and drain beans. Pick and chop cilantro leaves.
Place a saucepan over medium heat, and add 1 teaspoon cooking oil. When oil is shimmering, add half of garlic. Cook, stirring, until garlic begins to become fragrant, 30-60 seconds.
Stir in quinoa, dried shiitakes and 1/2 teaspoon Southwestern seasoning. Cook, stirring, 1 minute. Add 1 1/2 cups water, and stir well. Reduce heat to low. Cover and cook until quinoa is tender and liquid is fully absorbed, 15-16 minutes.
While quinoa is cooking, place a large skillet over medium-high heat, and add remaining 1 teaspoon cooking oil. When oil is shimmering, add fresh mushrooms in an even layer. Cook without stirring until mushrooms brown on first side, 4-5 minutes.
Stir in remaining garlic and 1 teaspoon Southwestern seasoning. Taste and adjust seasoning as desired.
In a small bowl, combine yogurt, lime juice and cilantro.
When quinoa is fully cooked, stir in beans. Taste and adjust seasoning as desired with Southwestern seasoning. Warm tortillas as desired.
Build tacos with quinoa bean mixture and sautéed mushrooms. Garnish with yogurt-lime sauce, pepitas and lime wedges. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...