Vegan Tacos with Mushrooms and Tomatillos

Corn tortillas are filled with mushrooms, caramelized tomatillo pieces, and a touch of dried chile de arbol to make delicious vegan tacos.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 425 Calories

Ingredients

• 2 tablespoons vegetable oil
• salt to taste
• 15 tomatillos, husked and halved
• 2 dried chile de arbol peppers
• 18 ounces cremini mushrooms, sliced
• 9 (6 inch) corn tortillas
• 0.5 onion, chopped
• 0.5 cup chopped fresh cilantro

Recipe Instructions

Step 1

Broil in the preheated oven until tomatillos have a dark brown color and are caramelized, about 20 minutes. Remove from oven and allow to cool slightly.

Step 2

Heat oil in a large skillet over medium heat while tomatillos cool. Add mushrooms and cook, stirring frequently, until softened, about 5 minutes.

Step 3

Combine 3 tomatillos and arbol chiles in a blender; blend until smooth. Pour over mushrooms in the skillet. Add remaining tomatillos with the roasting juices from the baking sheet. Mix well and cook over low heat until mushrooms have softened, 5 to 8 minutes. Season with salt.

Step 4

Warm corn tortillas in a skillet. Divide mushroom mixture amongst tortillas and top with chopped onion and cilantro.

Step 5

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place tomatillos on top, cut-side up.

Step 6

Toast chile de arbol peppers in a small skillet over medium heat, turning once, until starting to brown lightly in spots (don't char), about 3 minutes. Transfer to a plate.