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Chicken & Mushroom Tacos

Tacos de pollo y champiñones

Prep Total/Time: 15 minutes

Ingredients

  • 1 tablespoon olive oil
  • 5oz shiitake mushrooms, finely sliced
  • 1 large zucchini chopped into cubes
  • 1 can of 14oz beans, drained
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ cup vegetable stock or 1 teaspoon miso mixed with ½ cup water
  • 2 whole-wheat tortillas
  • 2 oz shredded cheddar cheese
  • 2 tablespoons chipotle or chili sauce

 

Directions

Add 1 tablespoon of olive oil over medium heat to a pan. Add mushrooms and cook, stirring for 5 minutes, until tender. Remove from pan and set aside. Add zucchini to the pan. Cook zucchini for 5-8 minutes, until softened. Add beans, spices, and stock or miso. Keep stirring occasionally for 5 minutes more. Add mushrooms back to the pan and cook another 2 minutes. Warm tortillas. Serve zucchini mixture with tortillas, and top with cheese and chili sauce. Bon appetite!

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