There’s no limit to the way we can enjoy tacos. Here, Chef Valerie has used a mix of poblano, lunchbox, and pimiento peppers because we harvested so much more than usual this year at the Spiral House. And for a delicious twist, she added grilled Portobellos. Muy delicioso.
2 pounds assorted poblano, lunchbox, and pimiento peppers; stems, seeds, and ribs removed, and peppers sliced
1 large sweet onion, sliced
4 tablespoons olive oil, plus extra for the tortillas
2 medium slicing tomatoes, diced
Juice of half a lime
2 tablespoons fresh cilantro, chopped
1 tablespoon chili powder
1 tablespoon plus 2 teaspoons fresh garlic, chopped
2 teaspoons salt
2 teaspoons freshly ground pepper
4 medium Portobello mushrooms, cleaned and stems removed
1 can refried beans
Vegan cheese of your choice that will melt
1 package soft tortillas
½ head lettuce, chopped
1 cup sliced olives
1 pint vegan sour cream
- Heat 2 tablespoons of the olive oil and caramelize the onions in a frying pan for 5-7 minutes.
- Add peppers and sauté for another 10 minutes.
- Heat oven to 350 degrees.
- To the diced tomatoes, add the lime juice, cilantro, chili powder, 2 tablespoons of the garlic, 1 teaspoon of the salt, and freshly ground pepper. Set aside.
- Heat 2 tablespoons of the olive oil in a cast iron pan. Add 2 teaspoons of the garlic and 1 teaspoon of the salt and grill the Portobellos whole on both sides until soft.
- Slice the Portobellos and return to the pan. Mix in the can of refried beans. Top with diced pieces of the vegan cheese and bake till the beans are heated throughout and the cheese melts a little.
- Brush a little oil on each of the tortillas, stack on top of each other, wrap in foil, and heat in the oven for 3 minutes. Remove the foil and wrap tortillas in a cotton cloth to keep them warm.
- Arrange the assorted peppers, chopped lettuce, sliced olives, and sour cream in separate bowls. Serve along with the tortillas beside the Portobello/bean/cheese mixture, which you can bring right to the table in the skillet.