Portobello & Potato Pesto Tacos

Excerpted from The Colorful Kitchen by Ilene Godofsky Moren

TOTAL TIME: 35 MINUTES | ACTIVE TIME: 10 MINUTES | MAKES: 4 SERVINGS

Take Taco Tuesday to the next level with this recipe that’s far from standard. These tacos start with a hearty base of roasted mushrooms and potatoes, and are perfectly balanced with light and fresh pesto, avocado slices, and sour cream.

Ingredients

4 portobello mushrooms, cut into 1/2-inch-thick slices
3 cups cubed red potatoes
1 medium onion, sliced
2 tablespoons olive oil
Salt and black pepper, to taste
8 small tortillas
1 batch Kale & Avocado Pesto (below)
1 avocado, sliced
Vegan sour Cream

Kale & Avocado Pesto

2 cups packed fresh basil
1 cup chopped kale
1 avocado, pitted and scooped
1/4 cup olive oil
1/4 cup chopped walnuts
1 tablespoon lemon juice
2 tablespoons nutritional yeast
2 cloves garlic, crushed
Salt and black pepper, to taste

To make the tacos:

1. Preheat the oven to 400°F.

2. In a large bowl, toss the mushrooms, potatoes, and onion with the olive oil. Spread the vegetables out on a baking sheet. Sprinkle with salt and pepper.

3. Bake for 15 minutes, flip the vegetables, then bake for 10 more minutes.

4. To assemble the tacos, spread the tortillas with the Kale & Avocado Pesto, and top with the baked vegetables, avocado, and sour cream. Serve immediately.

To make the Kale & Avocado Pesto:

Combine all the ingredients in a blender or food processor and pulse until a somewhat smooth but still slightly grainy texture is formed. Transfer to an airtight container and store in the refrigerator until ready to use. This pesto is best enjoyed fresh, so use within 2 days.

 

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