Try this mouthwatering mushroom and bell pepper tacos recipe that combines the earthy flavor of mushrooms with the crispiness of bell peppers. This vegetarian recipe is perfect for a quick weeknight dinner or a weekend gathering. Loaded with nutritious ingredients and bursting with flavors, these tacos are sure to become a favorite among both vegetarians and meat lovers. Ready in just 30 minutes, this recipe is a must-try for taco enthusiasts!
Ingredients
- 8 small flour tortillas
- 8 oz mushrooms, sliced
- 1 bell pepper, thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- 2 tbsp vegetable oil
- Salt and black pepper, to taste
- Optional toppings: shredded lettuce, diced tomatoes, sliced avocado, sour cream, salsa
Directions
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
- Add the sliced mushrooms, bell pepper, onion, and minced garlic to the skillet. Season with cumin, chili powder, paprika, cayenne pepper (if using), salt, and black pepper. Cook for 8-10 minutes, or until the vegetables are tender and slightly browned.
- While the vegetables are cooking, warm the flour tortillas in a preheated oven or microwave.
- In a separate small skillet, heat the remaining tablespoon of vegetable oil over medium heat.
- Place one tortilla in the skillet and cook for about 30 seconds on each side, or until lightly browned and crispy. Repeat with the remaining tortillas.
- To assemble the tacos, spoon the cooked mushroom and bell pepper mixture onto each tortilla. Add your desired toppings, such as shredded lettuce, diced tomatoes, sliced avocado, sour cream, and salsa.
- Serve the mushroom and bell pepper tacos hot and enjoy!
