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Portobello Mushroom Tacos with Poblanos and Charred Corn
FEED ME PHOEBE7Ingredients
25Minutes
80Calories
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Ingredients
US|METRIC
6 SERVINGS
- 4 poblano peppers (often mislabeled as “Pasilla peppers”)
- 2 Tbsp. virgin olive oil (extra-)
- 4 portobello mushrooms (thickly sliced, about 1/2-inch thick)
- 1 cup corn (frozen fire-roasted, or regular sweet corn kernels, preferably organic, thawed or freshly cut from the cob)
- sea salt
- freshly ground black pepper (to taste)
- 1/2 tsp. ground cumin
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NutritionView More
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80Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories80Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium140mg6% |
| Potassium280mg8% |
| Protein2g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber1g4% |
| Sugars2g |
| Vitamin A0% |
| Vitamin C4% |
| Calcium0% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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