Mushroom Tacos

I'm trying to reduce my meat consumption by eating vegetarian once a week and getting on board with Meatless Monday. Benefits of going meatless once a week include reducing your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.

Initially, I thought it'd be hard to not have meat as part of a meal and feel satisfied/filled but surprisingly it hasn't been too difficult, even hubby doesn't mind the odd vegetarian meal!

Recipe adapted from Recipes +, June 2008 edition, page 68

Ingredients

1 tablespoon cooking oil
400g button mushrooms, sliced
6 green onions, thinly sliced
2 cloves garlic, crushed
1 small red capsicum, diced
375g jar mild or medium heat chunky tomato salsa
300g can kidney beans, drained
⅓ cup chopped coriander
1 pkt taco seasoning
8 taco shells, warmed, to serve
1 cup shredded lettuce
1 medium tomato, diced
⅓ cup sour cream
⅓ cup shredded tasty cheese
Guacamole, to serve

Method

1. Heat oil in a large, non-stick frying pan over moderate heat. Cook and stir mushrooms for 3 minutes or until tender. Add onions, garlic and capsicum. Cook and stir for 4 minutes or until onions are soft. Reduce heat; stir in salsa and beans. Simmer for 5 minutes. Remove pan from heat. Stir in coriander.
2. To serve, fill taco shells with mushroom mixture. Garnish with lettuce, tomato, sour cream, cheese and guacamole.