POBLANO & MUSHROOM TACOS
1. Toast your tortilla: Bring a small pan up to medium-high heat (no oil or anything). Once hot, add in your tortilla and let sit for ~2 minutes until it just starts to brown, then flip and let sit for ~1 minute. Then, set aside under a towel to stop the tortilla from drying out.
2. Remove your veggies from the bag and cut as shown below. Remove seeds from the pepper. **Poblanos are one of the milder peppers but they do have a little heat, if you donβt want to risk it just omit the seasoning, taste throughout so you can judge what works best! ;)
![](https://cdn.shopify.com/s/files/1/0338/2489/9117/t/15/assets/pob-3-1649594899086.jpeg?v=1649594904)
3. In a pan, bring a splash of oil up to medium-high heat. Once hot, add in your shallot + mushrooms and cook for 5 minutes. Add in your poblanos and cook for 8 minutes this time. Lastly, add in your seasoning + 1/4 cup water and let continue cooking stirring regularly until the mix thickens up, ~ 6 minutes.
![](https://cdn.shopify.com/s/files/1/0338/2489/9117/t/15/assets/pob-4-1649594899092.jpeg?v=1649594907)
![](https://cdn.shopify.com/s/files/1/0338/2489/9117/t/15/assets/pob-5-1649594899103.jpeg?v=1649594910)
4. Build your taco: mushroom + pepper mix, then cabbage & garnish with tofu feta & chipotle drizzle. ENJOY!! ππ
5. Enjoy!! ππΈπΏ
![](https://cdn.shopify.com/s/files/1/0338/2489/9117/t/15/assets/pob-6-1649594899132.jpeg?v=1649594914)