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.

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