We know that many people have resolutions for the new year that involve healthy eating (maybe eating more vegetables?). But I’m willing to bet that almost as many people have a resolution to save more money. I know that we still have a final payment to make on the dream kitchen remodel, and after that, I’d like to save for future travel, and maybe a bathroom remodel somewhere down the line. Sorry, I feel like the word “bathroom” shouldn’t be mentioned near photos of food. Shoot. A “future home remodel.” There.
Well, every little penny helps when you’re saving for a vacation or a home project, and I’m here to help you save, too, by bringing you budget-friendly meals when I can! When cooking on a budget, I turn to ingredients that pack a big flavor punch, like the deeply browned mushrooms (see also: savory oatmeal for dinner) and smoked gouda cheese in these Mushroom & Gouda Tacos.
The smoky quality of the cheese almost makes these tacos taste as if they have some meat, when in fact, they’re 100% vegetarian. Red bell pepper, corn, cilantro and a dollop of sour cream round out this affordable but super flavorful meal!
- 2 tablespoons unsalted butter
- 16 ounces button mushrooms, sliced
- 1 red bell pepper, diced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 cups fresh or frozen corn kernels (thawed if frozen)
- 1 cup chopped fresh cilantro leaves
- 12 corn tortillas, warmed
- 4 ounces smoked Gouda cheese, shredded
- 1 lime, cut into wedges
- 1/2 cup sour cream
- Hot sauce, for serving (optional)
- In large skillet, heat butter over medium-high heat. Add mushrooms; cook 6 to 7 minutes or until deeply golden brown; stirring occasionally.
- Stir in red bell pepper, salt and pepper. Cook 2 minutes or until pepper is softened, stirring frequently. Stir in corn; cook 1 minute or until corn is warmed through. Remove from heat; stir in cilantro.
- Divide vegetable mixture between corn torillas and top with cheese. Serve tacos with lime wedges, sour cream and hot sauce, if desired.
Home Chef Tip: To get deeply golden brown sautéed mushrooms, use the largest skillet you can get your hands on. A crowded skillet means the mushrooms will steam instead of getting nice and brown. Also - hold off on the salt until the mushrooms are done browning. Salt too early, and you'll draw the moisture out of the mushrooms, which again means steaming, not browning.