Meaty roasted mushrooms with charred corn and lime crema

≈ $7.44/serving$7.46at the cheapest of your stores this week · 7 ingredients on sale

Ingredients

• portobello mushroom4 ea
• flour tortilla6 small
• frozen corn1 cup
• chili powder2 tsp
• cumin1 tsp
• sour cream1/2 cup
• lime2 ea
• red cabbagea wedge
• cilantroa handful

Method

1Roast the mushrooms

• •Heat the oven to 450F.
• •Slice the portobello mushrooms into 1/2 inch strips.
• •Toss them on a sheet pan with 2 tbsp oil, the chili powder, cumin and a pinch of salt.
• •Roast 15 to 18 minutes, tossing once, until browned and concentrated.

2Char the corn

• •Meanwhile, heat a dry pan over high heat.
• •Add the corn and cook 3 to 4 minutes, tossing occasionally, until charred in spots.

3Lime crema and slaw

• •Stir the sour cream with the juice of one lime and a pinch of salt.
• •Very thinly slice a wedge of the red cabbage.

4Warm the tortillas

• •Warm the tortillas in a dry pan over medium heat 30 seconds per side.
• •Wrap them in a clean towel to keep soft.

5Plate

• •Fill the tortillas with the mushrooms, corn and cabbage.
• •Drizzle with the lime crema and garnish with the cilantro.
• •Serve with the remaining lime in wedges.