Ingredients
3portobello caps,large, stems removed
1tbspolive oil
salt and pepper
10Old El Paso Small Flour Tortillas,pieces, 1 package
1avocado,large, ripe, peeled, pitted and sliced
½cupfresh cilantro leaves,chopped
½cupcotija cheese,crumbled
1½cupswhole-kernel corn
⅓cupred onion,finely-diced
¼cupfresh cilantro leaves,chopped
½tspground cumin
½tspsalt
1jalapeño,seeded and finely-diced
1lime,juicec, about 2 tbsp
Preparation
Heat the oven to 400 degrees F.
Line a large baking pan with parchment paper.
Slice the Portobello mushroom caps into long, thin strips.
Place in a medium mixing bowl along with the olive oil, and gently toss until the mushrooms are evenly coated with the oil.
Lay the mushroom strips out in an even layer on the prepared baking sheet, and sprinkle evenly with a few generous pinches of salt and pepper.
Bake for 12 minutes, until the mushrooms are cooked through and soft. Remove and set aside.
Rinse out the mixing bowl.
Toss the corn, red onion, cilantro, cumin, salt, jalapeno, and lime together in a bowl until combined. Set aside.
Heat a large sauté pan over medium-high heat until hot.
Place a single tortilla flat in the pan and let it cook for 10 to 20 seconds per side, or until the tortilla begins to brown and bubble.
Transfer the tortilla to a separate plate, and repeat with the remaining tortillas.
Place 2 to 3 mushroom slices in the center of a tortilla, followed by 1 to 2 slices of avocado, a large spoonful of corn salsa, then sprinkle with fresh cilantro and cheese.
Serve immediately, and enjoy!
