Wild mushroom and spinach tacos
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Flour tortillas | |
| 250 | grams | Mixed mushrooms; (9 oz) |
| 50 | grams | Leaf spinach; (2 oz) |
| 100 | grams | Monterey Jack; (or Cheddar cheese) |
| ; (4 oz) | ||
| 1 | can | Sweetcorn kernels; (drained) |
| 2 | Red chillies | |
| 3 | tablespoons | Peanut oil |
| 1 | Courgette cut into strips | |
| 1 | Carrot cut into strips | |
| 1 | Red pepper cut into strips | |
| 2 | Limes | |
| 4 | tablespoons | Peanut oil |
| 350 | grams | Yellow or red tomatoes; (12 oz) |
| 2 | Shallots | |
| 2 | Garlic cloves | |
| 2 | tablespoons | Coriander |
| 1 | tablespoon | White wine vinegar |
| 2 | Red chillies | |
| ½ | Lime; Juice of | |
| 2 | tablespoons | Maple syrup |
Directions
FOR THE VEGETABLE SALAD
FOR THE YELLOW TOMATO SALSA
Heat the peanut oil in a saute pan over a medium heat, add the mushrooms and saute until coloured. Add the chilli, spinach and mix it together. Add the corn and the cheese. Remove from the heat to allow the cheese just to begin to melt. Season
Heat the tortilla over a light flame for 5-10 minutes or heat in the oven.
Roll each tortilla with the stuffing and roll them up. Garnish with the vegetable salad and pour around the salsa. Serve Converted by MC_Buster.
Converted by MM_Buster v2.0l.