Meatless Mushroom Street Tacos

IngredientsVegetables, Mushrooms, Grains
Day PartDinner
Cuisine TypeMexican
Meatless Mushroom Street Tacos

Mission®4.5” Flour Tortillas are heated and stuffed with tender smoked sun-dried tomato quinoa and layered with melted jalapeno jack cheese. Topped with a savory mixture of oyster, shitake, and Cremini. mushrooms sautéed with roasted Poblano pepper strips and onion.


24 each 4.5" Heat Pressed Flour Tortilla
1 quart Water
2 cups Golden Quinoa, washed
16 oz. Prepared Sundried Tomato Pesto
2 oz. Butter, unsalted
2 Tbsp. Olive Oil
2 lbs. Mixed Wild Mushroom (Cremini, Oyster, Shitake), sliced
1 cup Julienned Onion
2 Tbsp. Minced Garlic
Salt and Pepper to taste
3 each Poblano Peppers, roasted, peeled and seeded, julienned
1.5 cups Shredded Jalapeno Jack Cheese


  1. To make quinoa; Bring water to a boil, add washed quinoa, stir, cover and let simmer for 20 minutes or until tender. Remove from heat and add sundried tomato pesto and toss with fork to blend. Hold warm.
  2. To make mushroom mixture; Heat butter and oil in large rondau over medium-high heat, add mushrooms, garlic, onions and season with salt and pepper as desired. Sauté for 8 to 10 minutes or until nicely seared. Hold warm.
  3. To make 2 Mushroom & Poblano Tacos; Fill 2 warm tortillas each with 3 tablespoons sundried tomato quinoa, 2 poblano pepper strips, 2 tablespoons mushroom mixture and 1 tablespoon cheese. Serve warm.

Latest Recipes

View More