Mushroom and Pinto Bean Tacos
Portobello or portobella? What about portabella? And is it cremini or crimini? Champignon? Swiss brown? Roman brown? Italian brown? White mushroom? Chestnut mushroom? Baby bella? Cultivated mushroom? Table mushroom? Button mushroom? In pure scientific terms, we can at least be sure of the species name Agariscus bisporus... or can we? Through points in history, the species has also been dubbed Agaricus campestris, Psalliota hortensis, and Psalliota bispora. A fungus that's been munched on since the days of cave paintings has understandably been pinned a good many names; by my count, 19.
Prep: 5 min | Cooking: 15 min | Total: 20 min
Makes 8 tacos
Corn tortillas (8)
Mexican blend cheese (1 1/2 cups; less than 1/4 cup per taco)
Olive oil (1 tbsp)
Red bell peppers, chopped (2 cups)
Portobello mushrooms, sliced (4 mushrooms)
Pinto beans, drained (one 16-oz. can)
Lettuce (a few fistfuls)
Sour cream (1/2 cup; 1 tbsp per taco)
Place tortillas on a large skillet on medium-high heat. Add cheese and cover with lid until melted (about 5 minutes). Place tortillas on a plate and cover to keep warm.
To the skillet, pour and heat olive oil. Add peppers, mushrooms, and salt and saute for 6-7 minutes or until mushrooms are soft. Stir in pinto beans to warm (1-2 minutes).
Scoop desired amount of filling onto tortillas. Top with lettuce and sour cream. Serve.