Marinated Mushroom + Sweet Potato Tacos

Ingredients

• 8 ounces Portobello Mushrooms, sliced
• 3 tablespoons Worcestershire Sauce
• 2 tablespoons Balsamic Vinegar
• ¼ teaspoon Garlic Powder
• ¼ teaspoon Coriander
• ¼ teaspoon Cumin
• ½ teaspoon Oregano
• ¼ teaspoon Smoked Paprika
• ½ teaspoon Cayenne Pepper (adjust to taste)
• 3 medium Sweet Potatoes (approx. 2″ in diameter by 5″ long), peeled and chopped into 1/4″ chunks
• 2 tablespoons cooking oil
• Pinch of salt and fresh cracked pepper
• 8 Corn Tortillas (approx. 50 calories each; certified gluten-free if necessary)
• Optional toppings: plain Greek yogurt or Sour Cream, Cilantro, Avocado, Salsa and/or Hot Sauce

Directions

To marinate the mushrooms: Mix seasonings, balsamic vinegar, and Worcestershire sauce in a shallow baking dish. Add mushrooms, toss to coat evenly and let mushrooms marinate for 1-2 hours before cooking.

Preheat oven to 350F.

Drizzle sweet potatoes in cooking oil, sprinkle with salt and pepper and bake for 45 minutes, until softened and lightly browned.

Heat a skillet over medium heat, add mushrooms and saute until marinade is cooked down to a thick sauce, about 10-12 minutes.

Stir in sweet potatoes and cook an additional 2 minutes.

Assemble tacos and top with sour cream, avocado, fresh cilantro, hot sauce and/or salsa if desired.

Nutrition Information

Serves: 4  |  Serving Size: 2 tacos (2 corn tortillas each filled with 1/8 of veggie mixture; optional toppings not included) Per serving: Calories: 271; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 195mg; Total Carbohydrate: 43g; Dietary Fiber: 6g; Sugars: 11g; Protein: 6g

Nutrition Bonus: Potassium: 713mg; Vitamin A: 332%; Vitamin C: 29%; Calcium: 10%; Iron: 12%