These soft tacos are quick to make for those weeknights when you want a good dinner without much fuss. You can add your favorite vegetables to individualize the filling. This version has baby portobellas, spinach, corn, and soyrizo, and is topped with avocado dressing to add a creamy touch. I think making a big batch of soup will be on the agenda for this weekend. The forecast for Sunday is a high of 15 degrees and windchill of zero! Brrr. Stay warm everybody and have a great weekend.
Soft Tacos with Mushrooms, Spinach, and Soyrizo
Makes about 3-4 tacos
1 Tablespoon extra virgin olive oil
1/2 large red onion, sliced
5 ounces soyrizo
10 ounces baby portobellas, sliced
2 cloves garlic, minced
1 cup frozen corn kernels
approximately 2 ounces baby spinach
freshly ground pepper
whole wheat tortillas
Heat olive oil in a skillet over medium heat. Saute onion, soyrizo, and mushrooms for about 10 minutes. Add garlic and saute about 30 seconds. Add corn and spinach and cook until the spinach is wilted and everything is heated through. Season with salt and pepper. Heat the tortillas in another skillet. Make tacos and top with avocado dressing or salsa.