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Soft Tacos with Broccoli and Shiitake Mushrooms

Ingredients

  • 6 ounce shredded Monterey Jack or Cheddar cheese
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (9-inch) package whole-wheat soft taco skins
  • 2 tablespoon lime juice
  • 1 tablespoon minced cilantro
  • 1 cup low-sodium tomato juice
  • ½ teaspoon oregano
  • + 10 more ingredients
    • ½ teaspoon chili powder
    • ½ teaspoon ground cumin
    • 1 Anaheim or poblano chile, seeded and minced
    • 1 cup stemmed and chopped shiitake mushrooms
    • 1 cup chopped white mushrooms
    • 2 cup coarsely chopped broccoli florets (1 head)
    • 1 cup finely diced green bell peppers
    • ½ cup finely diced red bell peppers
    • 1 cup finely diced red onions
    • 1 tablespoon olive oil

Heat olive oil over medium heat in a large nonstick nonreactive skillet.  Add red onions, green and red bell peppers and broccoli. Cook 2 minutes, stirring occasionally. Add mushrooms, chilies and spices; continue to cook 1 minute. Add tomato juice and continue to cook for another minute, or unti...

View full recipe at Spry Living

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