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Ingredients

Directions

  • Heat oven to 250°. Wrap tortillas in aluminum foil and place in oven.

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  • Place a fine-mesh strainer over a medium bowl. Add tomatoes, 1/2 cup onion, jalapeno and 1/8 tsp salt; toss to combine. Let drain.

  • Meanwhile, heat 1 tbsp oil in a large nonstick pan over medium. Add half the mushrooms, poblano, garlic, cumin and remaining onion plus 1/8 tsp salt; cook 6 minutes, until browned on both sides. Transfer to a plate. Repeat with remaining oil, mushrooms, poblano, garlic, cumin and onion plus 1/8 tsp salt; cook 6 minutes and leave in pan.

  • Return first batch of mushrooms to pan. Add beer and cook, scraping up browned bits, 1 minute. Remove from heat and stir in 2 tbsp cilantro and 1/8 tsp salt.

  • Transfer drained tomato mixture to a bowl. Stir in lime juice, 1 tbsp cilantro and 1/8 tsp salt.

  • Remove tortillas from oven and divide mushrooms evenly among them. Top with pico de gallo and queso fresco.

Nutrition Facts

291 calories; 13 g total fat; 429 mg sodium. 37 g carbohydrates; 10 g protein;

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