Poblano-Mushroom Tacos

• 1 medium red onion, thinly sliced (1 1/4 cups)
• 1 tsp. ground cumin
• 10 oz. cremini mushrooms, quartered (4 cups)
• 1 medium poblano chile, thinly sliced
• 13 cup crumbled cotija or feta cheese

1. Coat large nonstick skillet with cooking spray, and heat over medium-high heat.
2. Add onion, and saute 5 minutes, or until soft.
3. Add cumin, and saute 30 seconds.
4. Add mushrooms and poblano chile, and season with salt and pepper, if desired.
5. Saute 5 minutes, or until most of liquid has evaporated.
6. Serve in tortillas topped with cheese.

red onion, ground cumin, cremini mushrooms, poblano chile, crumbled cotija

Taken from www.vegetariantimes.com/recipe/poblano-mushroom-tacos/ (may not work)