Robin Bashinsky
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  •  Heat a grill pan over high heat. Brush portobellos with 1 1/2 tablespoons of the oil. Stir together cumin and chile powder in a small bowl. Sprinkle half of cumin mixture over portobellos, pressing to adhere. Grill portobellos until lightly charred and tender, 5 to 6 minutes per side. Remove from heat.

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  •  Heat remaining 1 1/2 tablespoons oil in a large skillet over high heat. Add onion, bell peppers, and poblano; sprinkle with remaining cumin mixture and 1/2 teaspoon of the salt. Cook, stirring often, until lightly charred and tender, 4 to 6 minutes.

  •  Heat tortillas according to package directions. Thinly slice portobellos; sprinkle with remaining 1/2 teaspoon salt. Divide portobellos evenly among tortillas. Top evenly with onion mixture. Serve with lime wedges and hot sauce, if desired.

Nutrition Facts

302 calories; fat 13g; saturated fat 1g; cholesterolmg; fiber 8g; protein 8g; carbohydrates 46g; sodium 543mg; iron 1mg; calcium 62mg.