Spinach and mushrooms is one of those combinations that tastes good in almost anything. My Hungry Harvest box contained reclaimed mushroom bits (stems, slices, broken pieces), which I’m so happy about- why waste good vegetables!? After chopping them up and cooking them, you’d never know they weren’t perfect-looking mushrooms. =) I was on a taco spree, so I made these into tacos last week. But, if you are an enchilada person, this filling also makes awesome enchiladas!
1 tbsp sesame seeds
1 leek, white and light green parts thinly sliced
8 oz baby bella mushrooms, cut into 1/2-inch pieces
1/4 tsp salt
1/8 tsp ground black pepper
6 oz spinach, roughly chopped
corn tortillas (number varies depending on the size and how stuffed you want the tacos)
1/2 cup Garlic Sauce
1/4 cup sprouts (I use radish and sunflower sprouts)
2 tbsp cojita cheese, crumbled
1. Heat coconut oil in a large skillet on high heat. When the oil is hot, add the sesame seeds and cook for 30 seconds, until the begin to turn brown. Add the leeks and saute for ~3 minutes, until the leeks soften.
2. Increase the heat to high and add the mushrooms, salt, and pepper. Cook, stirring occasionally, until the mushrooms start to brown (this occurs after all the water cooks off).
3. Turn off the heat and immediately add the spinach. Stir until all the spinach is wilted (the residual heat should be enough to cook it).
4. Assemble the tacos: Heat a skillet on high (I use cast iron). Place a tortilla on the skillet and let it cook for 30 seconds – 1 minute. Flip and heat the other side for 30 seconds – 1 minute. There should be a few dark spots on both sides.
Spread a thin layer of the garlic sauce down the middle of the tortilla. Place a layer of spinach-mushroom mix on top of the garlic sauce. Place a few sprouts on top of the spinach-mushroom mix. Sprinkle a teaspoon of cojita cheese on top. Top with a squeeze of lime.