Vegetarian Tacos Recipe

• 2 poblano peppers
• 2 medium yellow squash
• 1 small white onion
• 10 medium cremini mushrooms
• 1 teaspoon olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1 handful mizuna (Japanese mustard greens) or other leafy green
• 8 corn tortillas
• 8 ounces Cotija cheese, crumbled
• 1/2 cup pico de gallo salsa
• 1 lime, cut into wedges

1. Slice the poblanos, squash, onion, and mushrooms into 1/4-inch pieces.
2. Combine in a bowl.
3. Drizzle with the olive oil, season with salt and pepper, and toss to coat.
4. Heat a griddle or cast-iron skillet to medium.
5. Place the peppers, squash, onion, and mushrooms in the pan in a single layer.
6. Cook, stirring occasionally, until tender and slightly charred, about 8 minutes.
7. Add the greens and wilt, about 2 minutes.
8. Transfer the veggie mixture to a bowl and wipe down the griddle or skillet.
9. Increase the heat to high until the griddle or skillet is hot, about 3 minutes.
10. Place a tortilla in the dry pan and heat, flipping once, until warmed on both sides.
11. Wrap the tortilla in a clean dishtowel to keep warm.
12. Repeat with the remaining tortillas.
13. To serve, fill a warm tortilla with vegetables and top with cheese, salsa, and a squeeze of lime.

peppers, yellow squash, white onion, cremini mushrooms, olive oil, kosher salt, handful mizuna, corn tortillas, cotija cheese, pico de gallo salsa, lime

Taken from www.chowhound.com/recipes/healthy-vegetable-tacos-31032 (may not work)