Green Bean–Mushroom Tacos
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 490
- Total Fat
- 26 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 0 milligrams
- Sodium
- 276 milligrams
- Carbohydrates
- 60 grams
- Dietary Fiber
- 15 grams
- Protein
- 11 grams
- Sugar
- 7 grams
- Total: 40 min
- Active: 30 min
Ingredients
Kosher salt
12 ounces green beans, trimmed
1/2 jicama, peeled and cut into matchsticks
1/4 cup chopped fresh cilantro, plus more for topping
Juice of 1 lime
1 1/2 teaspoons ground cumin, plus a pinch
Freshly ground pepper
1/4 cup extra-virgin olive oil
2 8-ounce packages cremini mushrooms, trimmed and torn
2 3.5-ounce packages oyster mushrooms, trimmed and torn
1 large avocado
12 corn tortillas, warmed
Hot sauce, for drizzling
Directions
- Bring a large saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, 5 to 7 minutes; drain. Meanwhile, toss the jicama with the cilantro, half of the lime juice and a pinch each of cumin, salt and pepper. Let stand 10 to 15 minutes.
- Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the cremini and oyster mushrooms and cook, undisturbed, until dry and golden around the edges, about 10 minutes. Stir, then continue cooking until well browned all over, 8 to 10 more minutes. Push the mushrooms to one side of the skillet; add the green beans, remaining 1 tablespoon olive oil and remaining 1 1/2 teaspoons cumin to the other side. Season with salt and pepper and cook, stirring the green beans with the mushrooms, until lightly browned in spots, about 3 minutes.
- Mash the avocado with a pinch of salt and the remaining lime juice. Divide the vegetables among the tortillas; top with some of the jicama, the mashed avocado and more cilantro; drizzle with hot sauce. Serve with the remaining jicama.