Whoever came up with the "glass half-full, half-empty" analogy must have overlooked a key, magical elixir for any mood: an all-the-way-full taco. When we debuted this Veggie Picadillo recipe with our new Grain Free Taco Shells last weekend at Expo West, we observed a number of smiles upon consumption, among veggie lovers and taco aficionados alike. So, give this minced mushroom recipe a taste, and bring a little fulfillment to your plate.
Author: Siete Family Foods
Ingredients
24 oz Baby Bella Mushrooms, finely minced
1 green bell pepper, minced
½ medium onion, minced
1 large russet potato, peeled and diced into ¼ cubes
Warm up olive oil in large sauté pan or Dutch oven over medium heat
Sauté onions, bell pepper, potatoes, until potatoes have softenedAdd minced mushrooms and continue cooking, stirring often, until mushrooms have softened
Add 1 pouch of Spicy or Mild Taco Seasoning along with 1/3 cup water. Simmer 2-3 minutes, stirring often, until thickened
Serve with pre-crisped taco shells, and toppings for garnish. We recommend romaine lettuce, tomatoes, and Siete Hot Sauce of your choosing!
This 7-Layer Bean Dip features layer upon layer of delicious flavors from our NEW Vegan Refried Ranchero Beans, our Vegan Refried Black Beans, Red Enchilada Sauce, and Spicy Taco Seasoning! Pair with our Grain Free Sea Salt Tortilla Chips for that extra bit of crunch.
What’s stone fruit, you may ask? It’s the kind of fruit that has a stone seed at the center—like peaches, mangos, plums, nectarines, and cherries! In this case, we used a plum, a peach, and a nectarine to add just the right amount of sweetness to our family’s classic pico de gallo recipe. We present to you: Stone Fruit Pico de Gallo!
