Jalapeño Bourbon Portobello Tacos
Featuring Jalapeño Bourbon
15 min Prep Time
8 Servings
New vegetarian tacos just dropped, and they’re made with mashed Jalapeño Bourbon baked beans.
Ingredients
- ½ (14oz) package coleslaw mix
- ¼ cup chopped fresh cilantro
- ¼ cup sliced green onions
- ¼ cup plain Greek yogurt
- 1 tablespoon sugar
- 2 tablespoons lime juice
- 1 tablespoon vegetable oil
- 6 to 8 ounces portobello mushrooms, sliced ¼-inch
- 1 package taco seasoning
- 1 (28oz) can Saucy Spoon Jalapeño & Bourbon Baked Beans
- 8 6-inch flour tortillas
- 1 sliced jalapeño pepper, optional
- ¼ cup salsa
Directions
In a medium bowl, toss coleslaw mix, cilantro, and green onions. In a small bowl, combine Greek yogurt, sugar, and lime juice. Add to coleslaw mixture and toss to coat. Refrigerate until ready to serve. Coleslaw can be made ahead.
In a large skillet, add oil over medium high heat. Add mushrooms and cook 2 to 3 minutes until they start to soften. Add taco seasoning and water if included in taco seasoning directions. Cook an additional 2 to 3 minutes or until mushrooms are tender.
Meanwhile, drain half of the baked beans. Place in a microwave-safe bowl and mash beans with a fork. Cover and microwave for 1 to 2 minutes or until hot. Spread mashed beans on tortillas. Top with mushrooms and a small amount of the pan sauce. Top with coleslaw, jalapeños if using, and serve with salsa. Heat remaining baked beans and serve with tacos.
Serving Size: about 8oz each
Nutritional Information Per Serving:
Calories 180, Total Fat 3g (Saturated Fat 0.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 590mg, Carb 33g, Fiber 5g, Total Sugar 17g, Added Sugar 13g, Protein 6g, Vitamin D 0%, Calcium 6%, Iron 10%, Potassium 8%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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