I like meat. Not a lot of meat, but some meat. Yet I still believe there are so many other options and that meat should be a treat. Mushrooms are a great alternative if you’re looking for a change. Add the right seasonings/marinade and you’ll be asking yourself, “Meat? What meat?”

I made these mushroom tacos last week and the recipe below is how I adapted the one I found online (it didn’t have enough marinade for one). Also, as we’ve been trying to back off on cheese (again, a treat!), I mix plain Greek yogurt with chile powder, garlic, and salt for a creamy sauce to spread on the tortilla. We opted for flour tortillas so you could say it’s a burrito but either flour or corn will work and taste great.

Greg also adds, the mixture is great cold.

Marinade:

2 tablespoons oil (I used olive oil)

4 tablespoons canned chipotles sauce and pepper

2 tablespoons agave nectar (adds a nice sweetness to counter the chipotle heat)

1 tablespoon granulated garlic

1 teaspoon cumin

1 teaspoon coriandar

salt to taste

For the tacos:

1 pound mushrooms of your choice

2 bell peppers (red is preferable, but I had orange so I used orange)

1/2 red onion

1 can black beans, rinsed

1 cup corn kernels

tortillas (either flour or corn)

Heat oven to 425 degrees. Mix marinade per ingredients above. Slice mushrooms, bell peppers (removing seeds), and onion. Place them in a bowl and add the marinade, mix well. Spray sheet pan (it never hurts!) and then spread ingredients on pan and place in the oven. Roast for 20 minutes, remove from oven and return to bowl, adding the black beans and corn. Mix well.

Make tacos per your preference. We like to spread the tortilla with the yogurt sauce, add the mixture, and then top with sliced avocado.