servings : 4

12 ounce (4 large) Portabella mushrooms

Olive oil

Salt/pepper

16 ounces My Brother’s Roasted Tomato Salsa, divided

1 cup Mexican crema or sour cream

12 (6”) corn tortillas, warmed

15 ounce can black beans, rinsed and drained

4 ounces goat cheese, crumbled

2.8 ounce can crispy onion rings

1 cup arugula or spring lettuce mix

Roast the mushrooms:

Gently remove ribs from underside of Portabellas and wipe any dirt from top. Slice into ⅜ slices.  Place sliced mushrooms onto baking sheet, single layer. Drizzle with olive oil, turning to get both sides.  Shower with salt. Roast in preheated 400 degree oven for 15 minutes.

 

While mushrooms are roasting make the sauce:

In a small mixing bowl, whisk together ¼ cup My Brother’s Roasted Tomato Salsa and 1 cup sour cream or Mexican crema.  Refrigerate until ready to assemble tacos.

 

In small bowl, toss rinsed and drained black beans with ¼ cup My Brother’s Roasted Tomato Salsa and ½ teaspoon salt.

 

Warm corn tortillas in skillet or griddle about 1 minute on each side.  Place in kitchen towel, stacking them on top of each other until you get all 12 griddled.  Place entire bundle in large zip top bag. This will help them steam as they keep warm.

 

To assemble:  On each tortilla spread your salsa sauce, top with seasoned black beans, arugula, roasted mushrooms, My Brother’s Roasted Tomato Salsa, goat cheese, and crispy onion rings.