2 Tbsp. olive oil
1/2 medium onion, sliced
1 clove garlic, minced
2 portobello mushroom caps, sliced
1/2 green bell pepper, sliced
1 small summer squash, cut into 1/2-inch rounds, then quartered
2 tsp. soy sauce
1/2 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. chipotle powder
8 crunchy taco shells or soft corn tortillas
1/2 cup diced tomato (for garnish)
•Heat the olive oil in a large sauté pan over medium heat. Add the onion and sauté for about 3 minutes. Add the garlic and cook an additional 30 seconds.
•Add the mushrooms, bell pepper, and squash and sauté until just soft, about 5 minutes.
•Add the soy sauce and toss (or stir) the vegetables.
•Add the cumin, chili powder, and chipotle (add more chili and chipotle powder for spicier tacos), then cook for an additional minute.
•Distribute the vegetables evenly among 8 warm taco shells or corn tortillas and garnish with diced tomatoes or other toppings.
Makes 8 tacos
