• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Other Side of the Tortilla

  • HOME
  • ABOUT
    • CONTACT ME
    • FAQ
    • PRESS
    • PRIVACY POLICY
    • MEDIA KIT
    • ADVERTISE
  • RESOURCES
    • BOOKS
    • SHOP
    • INGREDIENTS
    • KITCHEN TOOLS
    • Thanksgiving
    • Mexican Christmas Traditions
  • RECIPES
You are here: Home / Comer Sano/Eat Healthy / Vegetarian tacos de hongo, chile poblano y cebolla

Vegetarian tacos de hongo, chile poblano y cebolla

9 · Mar 13, 2012 · 2 Comments

233 shares
  • Share
  • Tweet

Vegetarian tacos made with sauteed mushrooms, poblano chile and onions. Recipe via theothersideofthetortilla.comI’ve really been wanting to reduce the amount of meat we eat on a daily basis in order to be a bit healthier. I love veggies and don’t mind vegetarian meals, but when you live with a serious carnivore, it’s sometimes really difficult to convince them that a vegetarian meal is a) good and b) filling enough to be a meal and not just an appetizer.  Enter the idea of vegetarian tacos.

Enter the idea of vegetarian tacos.

Sometimes the mere mention of serving a vegetarian meal summons an apocalyptic response in my household. If you can’t get your family to eat a full vegetarian meal, this dish makes a great appetizer to ease them into enjoying it; just double or triple the recipe depending on how many people you’re feeding. They may soon see that an all-veggie meal isn’t so bad after all.

And if you’re truly desperate to get them to eat veggies, you can always add a little crumbled chorizo to this dish. It’s not meatless, but hey, at least they’re eating veggies, right? (You could also attempt to substitute soyrizo for chorizo if you’re brave, but I can’t be held responsible if they figure you out and throw their chanclas at you.)

Regardless, whether you’re vegetarian, trying to get your family to eat less meat or just trying to observe meatless meals during Lent, this is a quick and easy recipe you’re bound to enjoy.

I like to use baby portabellas for this recipe, but you can use  just about any kind of regular medium-sized mushroom you like so long as you slice them somewhat thickly so that when they saute with the onions and butter, they don’t shrink too much, or get too thin when they’re fully cooked.

RELATED: How to roast poblano chiles

Print
Vegetarian tacos de hongo, chile poblano y cebolla

Yield: Yields about 4-6 tacos depending on how full you stuff them and whether or not you add cheese.

Vegetarian tacos de hongo, chile poblano y cebolla

Hearty vegetarian tacos with mushrooms, poblano chiles and onion.

Ingredients

  • 2 cups of mushrooms, sliced with medium thickness
  • 2 poblano chiles, sweated and skins removed, then sliced into strips
  • 1/2 of a white onion, sliced and rings separated
  • 1 tablespoon of unsalted butter
  • 1/2 to 1 teaspoon of kosher salt (or to taste)

Instructions

  1. In a saute pan, melt the butter over medium heat and add the onions.
  2. Stir them to coat and cook until they start to turn transparent. Add the mushrooms and saute until they start to give off juice and change color, indicating they're getting tender and juicy.
  3. Add the chile strips and stir to coat, then add the kosher salt.
  4. Allow to saute for about 5 minutes over low heat and serve with warm tortillas (corn or flour, whichever you prefer).

Notes

Optional: Add a little shredded cheese, such as Chihuahua or Oaxaca, and cook on a comal to make a tasty veggie quesadilla.

3.1
https://theothersideofthetortilla.com/2012/03/vegetarian-tacos-hongo-chile-cebolla/
©2009-2015 theothersideofthetortilla.com

More vegetarian recipes:

Sopa de poro y papa (potato leek soup)

Sopa de frijol negro con chipotle (chipotle black bean soup)

Rajas con crema

  • What’s your favorite kind of vegetarian taco?
9

Comer Sano/Eat Healthy, Recipe, Snacks, Vegetarian/Vegetariano cebolla, champiñones, chile poblano, Cuaresma, hongos, Lent, mushrooms, onion, quesadilla, receta vegetariana, vegetables, vegetarian

Reader Interactions

Comments

  1. Doug says

    December 29, 2012 at 12:40 PM

    Hi! I love seeing recipes for vegetarian alternatives! My girlfriend is vegetarian. I am half vegetarian: only when cooking at home, I like meat. I have found that Soyrizo is a staple for mexican cooking for us and have actually come to prefer it to the real thing (depending on the brand). I’ve also found a Chipotle Sausage made by ‘Original Field Roast Grain Meat Co.’ that is on the border of being too close to meat for my girlfriend to eat. (They also make a spanish style chorizo that is pretty tasty). Many recipes can also be adapted using ‘meatless grounds’ or ‘Chickn Strips’, both of which are also staples in the house so I can get some of that meaty texture I often crave. The key is to find the best way to cook these products that are to your liking. I often find that cooking them longer than recommended so that they have a bit of crispiness is the key to getting them tasting good. Otherwise they can be soggy and the texture sees ‘off’ to my palate. Mexican cuisine, I feel, is a perfect match for these products. I would love to see more recipes incorporating them as well as wonderful recipes such as the above for vegetarian offerings. Thanks for the recipe!

    Reply

Trackbacks

  1. Vegetarian Queso Fundido - The Other Side of the Tortilla says:
    December 4, 2019 at 1:54 PM

    […] Vegetarian MealsPoblano chile, mushroom and onion vegetarian tacosCrema de […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

¡Bienvenidos!

Hi, I'm Maura Hernández. Welcome to my kitchen! I'm an award-winning food and travel blogger, recipe developer, and former journalist sharing my passion for all things Mexico. Married to a Chilango, I've traveled Mexico extensively over the last 15 years. Here, you'll find a mix of traditional and modern Mexican cooking, along with my advice on where to eat, stay and play on your visit to Mexico! READ MORE

New recipes, fresh travel tips + more

Delivered straight to your inbox!

Copyright © 2023 The Other Side of the Tortilla on the Cravings Pro Theme

233 shares