Cook: Vegetarian Tacos with Guacamole

In an effort to lose some weight and reduce our carbon footprint, we're cutting back on meat.  Since it was recently Cinco de Mayo, I decided to go with Mexican food.  I substituted diced mushrooms for the meat in these tacos, and we actually ended up liking the meatless version better.  The guacamole is a recipe I've perfected over the years.  I triple the recipe used here, and bring it to BBQs - it's usually gone within the first hour.

Vegetarian Tacos with Guacamole
Prep Time: 15 minutes 
Total Time: 20 minutes 
Yield: 6 tacos

6 corn tortillas
0.5 tbsp olive oil
8oz baby bella mushrooms, diced
2 tbsp butter
0.5 tsp oregano
0.5 tsp chili powder
0.5 tsp cayenne pepper
1 tsp cumin
1 c canned black beans, rinsed
0.5 c frozen corn
2 avocados
1 plum tomato, peeled, cored, and diced
2 tbsp onion, diced
2 tbsp cilantro, chopped
juice of half of a lime
0.5 tbsp jalepeno pepper sauce
queso fresco
salt to taste

(1) Preheat oven to 325 degrees

(2) Lightly brush each tortilla with olive oil on both sides

(3) Wrap tortillas in foil and bake for about 10 minutes, or until the filling is done

(4) Melt butter in a large saute pan

(5) Add mushrooms and saute until golden brown (about 5 minutes)

(6) Meanwhile, mash 1 avocado with tomato, onion, cilantro, lime juice, and pepper sauce

(7) Dice the other avocado and fold into the mixture, add salt to taste

(8) Add black beans, corn, and spices to mushrooms, cook for another 2 minutes

(9) Place mushroom mixture into tortillas, top with queso fresco and guacamole

Notes:  The olive oil on the tortillas was J's idea, and it worked really well.  It softens the tortillas a bit and adds a savory quality.  I prefer my guacamole chunky as opposed to hummus-like in texture.  I use half of the avocados to bind the ingredients together, dice the other half, and fold that into the mixture.  I use jalepeno pepper sauce instead of real jalepenos because it gives a more consistent spiciness to the guac.  Try Emeril's Green Pepper Sauce.  Queso fresco is a delicious Mexican cheese that really brings the dish together.  If you can't find it, ask for something similar.  I've found that Greek manouri is equally, if not more, delicious.

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