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Vegetarian Street Tacos

Vegetarian Street Tacos
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Ingredients
  1. 1 ripe peeled avocado
  2. 1/4 cup chopped fresh cilantro
  3. 1/2 cup mexican cream (crema), greek yogurt or sour cream
  4. 3 tablespoon finely chopped red onion
  5. 1/2 cup red cabbage, shredded
  6. 1 lime
  7. 1 teaspoon honey
  8. 1 tablespoon adobo sauce (from canned chipotle chiles)
  9. 1 ear of corn
  10. 2 tablespoons olive oil
  11. 1 cup sliced portabella mushrooms
  12. 1 cup black beans
  13. 1 package small “street” style corn tortillas
  14. 6 tablespoons crumbled Cotija or feta cheese
  15. Fresh cilantro, chopped
Instructions
  1. Place avocados in a blender; add crema, chopped cilantro, lime juice from 1/2 lime, salt and pepper, to taste, blend until smooth and creamy, set aside.
  2. Combine red onion, shredded cabbage, lime juice from 1/2 lime, and honey, salt and pepper, to taste. Toss together and set aside.
  3. Char corn on open flame of the stovetop, turning with tongs. Cool and cut off the cob, set aside.
  4. Heat heavy pan to medium-high heat. Add oil to pan; swirl to coat. Add mushrooms; sauté 5 minutes, or until most of liquid evaporates. Add in corn and black beans; sauté 4 minutes or until tender. Stir in adobo sauce, and salt and pepper to taste.
  5. Place warm tortilla on plate. Spread 1 1/2 tablespoons avocado mixture in center of each tortilla. Top with slaw, 1/4 cup mushroom mixture, 1 1/2 teaspoons cheese and cilantro leaves, if desired.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Panamanian Garbanzos with Kale Pita Pockets

Panamanian Garbanzos with Kale Pita Pockets
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Ingredients
  1. 1 Pouch Fillo’s Garbanzos with Panamanian Red Sofrito
  2. 1 Packed cup of baby kale
  3. 2 Whole wheat pita pockets
Instructions
  1. Pour contents of Fillo’s pouch into a small pot and warm over medium heat. Add kale until wilted. Stir through. Fill split whole wheat pita halves with mixture and serve.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/