Portobello and Eggplant Tacos

Please oh please click on the picture for a bigger shot. It's so pretty.

This truly genius idea came about when I asked Rich one night what he wanted for dinner and he said eggplant, and this eggplant jambalaya dish we make (that will make its way on here eventually...) just wasn't doing it for us. Rich introduced me to the vegetarian taco at Fred's Mexican Cafe here in Old Town and I've ordered it every time since then: portobello mushroom, eggplant, corn, avocado and cotija cheese. So. Frickin. Good. 

And then the lightbulb went off and we realized we can make them. OURSELVES! It was every bit as good as we imagined and then some, and they turned out even better than the ones in the restaurant (if we do say so ourselves). The only disappointment was preparing a whole cookie tray of veggies thinking it would be more than enough, and it so wasn't. We're fat kids... I should have known. But we had leftover raw veggies so this was also lunch the next day, and I have a feeling we'll be eating this again soon and frequently.

Ingredients:

Eggplant

Portobello mushrooms

Corn

Avocado

Mexican cheese (cotija, pepper jack)

Tortillas

Salsa

Seasonings (garlic, salt and pepper)

Chop the eggplant and mushrooms to thick bite sized pieces and spread on a cookie sheet with the corn.  Cover everything with a healthy coating of your seasonings, and flip or stir so the seasons get on all sides. Bake at 350 degrees for 10-15 minutes on each side, flipping once.

Once the veggies are done to your liking (the mushrooms get a little brown and juicy) warm your tortillas and spoon the mixture into them. Top with avocado, shredded cheese and a tiny spoonful of salsa. 

We had enough veggies prepared for each of us to have four tacos, but that still wasn't enough. These were so good. So good, in fact, that here's another photo just to showcase the delicious goodness that these tacos are. 

Are the skies opening up and angels singing? I realize this is tooting my own horn quite a bit but they really are fantastic; the ingredients work together perfectly. This would be even better with roasted corn from the cob. Next time!

Total cost: ~$10 (essentially feeds 4)

Total cook time: ~35 minutes

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