Portobello Mushroom & Black Bean Taco Salads with Green Chili Crema (Edit recipe)

15 minutes

15 minutes to 20 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	564
Fat:	25 g
Carbohydrates:	64 g
Protein:	22 g
Cholesterol:	10 g
Sodium:	623 mg
Fiber:	16 g
Sugars:	6 g
Calculated for total recipe.

by Laura Lea

Serves: 4-6

Ingredients

Chipotle Crema

4 oz Green Chilies, canned (sub ⅓ cup salsa or 2 chipotle chilis in adobo sauce)
1/2 cup Creme fraiche, (sub sour cream or plain, full-fat yogurt)
1/4 cup Mayonnaise
1 tsp Lime Zest
1 whole Lime, juiced
1/4 tsp Chili Powder, scant
1 tsp Honey, (or sweetener of choice: maple syrup, brown sugar. Can omit)
pinch Salt

Taco Seasoning

2 tsp Paprika
2 tsp Chili Powder
1.25 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Ground Cumin, ground
1 tsp dried Oregano
1/2 tsp Salt
1/4 tsp Black Pepper
2 tsp Brown Sugar

Taco Filling

12 oz Baby Bella Mushrooms
15 oz Black Beans, 1 can, drained and rinsed
12 oz Romaine Lettuce, washed, dried, and sliced in .5" ribbons
2 Tbsp Avocado Oil

Optional, for Topping

Salsa
Tortilla Chips (Siete Grain-free), (or tortilla chips of choice)
Avocado
Mexican Cheese Blend

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine all Green Chili Crema ingredients in a blender and blend until creamy. Refrigerate.
Combine taco seasoning ingredients in a small bowl and whisk to incorporate.
Use damp paper towels to remove any dirt from mushrooms and dice into 1/2” pieces. This will look like a lot of mushrooms--remember that they reduce when cooked!
Heat a large skillet to medium and add avocado oil. When oil moves quickly around the pan, add mushrooms. Cook, stirring every few minutes, until mushrooms are noticeably smaller and have caramelized edges, 12-15 minutes.
Add ⅓ cup water, beans and your taco spice mixture, and toss to evenly coat. Cook another 3-5 minutes, until no liquid remains in the pan. Taste for more salt and add as you like.
Assemble Salads: for each bowl, add a generous amount of romaine. Top with a scoop of portobello mushroom ‘taco meat’ and any other toppings you like, plus a generous amount of Chipotle Crema. I also like to drizzle on some red wine vinegar and avocado oil, with pinches of salt and pepper.

Notes

Leftover taco mixture will keep tightly sealed in the fridge up to 5 days or frozen 3 months. Reheat in a saucepan with some water or in the microwave.