Roasted Portobello Tacos

Name: Roasted Portobello Tacos
Yield: 10
Ingredients: 3 large portobello caps, stems removed; 1 Tablespoon olive oil; salt and pepper; 1 batch corn salsa (see below); 1 (10-count) package Old El Paso Small Flour Tortillas; 1 large ripe avocado, peeled, pitted and sliced; 1/2 cup chopped fresh cilantro leaves; 1/2 cup crumbled cotija cheese; 1 1/2 cups whole-kernel corn; 1/3 cup finely-diced red onion; 1/4 cup chopped fresh cilantro leaves; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 1 jalapeno, seeded and finely-diced; juice of one lime (about 2 tablespoons)

Roasted Portobello Tacos was pinched from <a href="http://www.gimmesomeoven.com/roasted-portobello-tacos-recipe/" target="_blank">www.gimmesomeoven.com.</a>

"These Roasted Portobello Tacos are quick and easy to make, naturally vegetarian, and so hearty and delicious!..."

INGREDIENTS

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3 large portobello caps, stems removed

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1 Tablespoon olive oil

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salt and pepper

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1 batch corn salsa (see below)

•

1 (10-count) package Old El Paso Small Flour Tortillas

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1 large ripe avocado, peeled, pitted and sliced

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1/2 cup chopped fresh cilantro leaves

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1/2 cup crumbled cotija cheese

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1 1/2 cups whole-kernel corn

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1/3 cup finely-diced red onion

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1/4 cup chopped fresh cilantro leaves

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1/2 teaspoon ground cumin

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1/2 teaspoon salt

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1 jalapeno, seeded and finely-diced

•

juice of one lime (about 2 tablespoons)

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