Sunday, January 22, 2012

Vegetarian Tacos: Support that Resolution!

Well hi there!  If you're still here, thanks!  Sorry about the radio silence: after my big trip abroad I have been bushed and out of wack.  I'm finally able to stay awake past 9 pm (party time!) so let the blogging commence.  In additional, it's taken a while for me to get back into the swing of cooking, and I am fired up about trying new dishes.  Specifically, I'm trying to recommit to a balanced diet.  With the holiday and vacation, I've had a bit of a backward slide, so I'm excited about getting "back on track" if you will.

I've decided to take things a step further and try to eat more vegetarian meals.  I don't think I will ever be a vegetarian because meat is tasty, but I know it's a healthy way to go, so I'm going to be trying to find more creative ways to enjoy vegetarian meals.  This first one is almost so simple, I feel like posting it is cheating, but it was too yum to keep all to myself.  By substituting roasted mushrooms for meat I was able to have a meal that was flavorful and tasty but light on fat.

Vegetarian Tacos

1 container white button mushrooms, rough chopped
1 tsp Smoked Paprika
1 tsp Chili Powder
1 tsp olive oil
2 wheat tortillas
1/8 cup shredded cheddar cheese
10 cherry tomatoes, chopped
1/2 Avocado, sliced
1 tbsp of cilantro, rough chopped
1 tbsp salsa
1 tsp lime juice

Preheat oven to 350 degrees.  Place mushrooms on baking sheet and coat with paprika, chili powder, and olive oil.  Stir to coat.  Bake for 10 minutes until mushrooms are cooked through but still firm.

Microwave tortillas for 10 seconds.  Put cheese on tortillas (not as pictured, but how I should have done it.) :) Add mushrooms and all other ingredients and enjoy!

Note: Wheat tortillas, although healthier than flour, still pack a lot of calories.  I typically don't eat the whole tortilla because it's a little big so I tear off about 1 inch all the way around.

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