Why Mexican Flag? Something about the green, white and red just makes me happy with this recipe. I had also forgotten how much I actually enjoy frozen corn kernels, so this was a great opportunity to indulge in a bunch of that.
I also served this mixture as a topper for some pearl barley a few nights later, and it was also awesome. This would make a great topper for pastas or roasted potatoes for a crowd if you want to stretch the ingredients.
gluten-free, vegetarian, vegan
Mexican Flag Vegan Tacos
8 oz. sliced mushrooms (I used crimini)
1 small white onion
1-3 red peppers (I used about 1/4 of a cup of long semi-hot peppers), diced
1-3 green peppers, diced (I used about 1/4 of a cup of a mix of hot and semi-hot peppers)
1 c. frozen corn
1/4 c. cilantro, chopped
1 tsp. oregano
2 Tbsp. smokey chipotle seasoning (or your fav. taco mix)
2 tsp. cumin
2 cloves garlic, minced
Neutral oil
Juice of 1 lime
Taco fixins:
Raw breakfast radishes, chopped fine
Cherry tomatoes, at least halved
Choula
Your favorite tortillas
In your largest pan, heat 2 Tbsp. oil over medium high until shimmering. Add the corn and mushrooms and sauté until the corn defrosts and mushrooms start to look like they may cook.
Add all but 2 Tbsp. of the onion and the garlic and sauté until the mushrooms give off a bunch of liquid.
Add all but 1 Tbsp. of each color of the peppers plus the spices and sauté until the peppers are softened.
Taste for seasoning, adding more if necessary.
Kill the heat and mix in the cilantro, lime juice, reserved raw onion and reserved raw peppers.
Serve as tacos as pictured or as a topper for something else. The toppings make enough to serve 4 as a taco, and can stretch further if needed
Gastography 