Popular Conditions & Diets
Ingredients
13
Time
15m
Serves
4
Recipe by Kelsey Russell-Murray
Ingredients
13
Time
15m
Serves
4
Dinner
Gluten-Free
Vegetarian
4
Corn Tortillas
1/4 tsp
Sea Salt
divided
1/8 tsp
Black Pepper
divided
1/2 tsp
Taco Seasoning
2 1/2 Tbsp
Extra-Virgin Olive Oil
divided
1/2 small
Purple Cabbage
shredded
2 Tbsp
Lime Juice
1 Tbsp
Maple Syrup
227 g
Cremini Mushrooms
thinly sliced
398 g
Refried Beans
drained
1/3 cup
Feta Cheese
crumbled
4 Tbsp
Salsa Verde
2 med
Avocado
pitted and sliced
1
Preheat oven to 400°F. Place tortillas on a baking sheet. Brush both sides with olive oil and sprinkle with a pinch of salt and pepper. Bake for 5-10 minutes, flipping halfway through, until brown and crispy on both sides.
2
Add 1 Tbsp olive oil, maple syrup, lime juice, and a pinch of salt and pepper to a large bowl and whisk to combine. Add the shredded cabbage and toss to coat. Set aside.
3
Warm 1 Tbsp of olive oil in a large frying pan over medium-high heat. Add the mushrooms and season with taco seasoning, salt and pepper. Cook for 4-5 minutes until softened, stirring occasionally.
4
Warm the refried beans in a small saucepan over low-medium heat, stirring occasionally, until heated through, approximately 2-3 minutes. Season with salt and pepper.
5
To serve, transfer the crispy tortillas to individual plates. Spread the refried beans over each tortilla, then top with sautéed mushrooms and cabbage slaw. Finish with sliced avocado, crumbled feta, and a drizzle of salsa verde.
6
Best served fresh. Individual components can be stored separately in the fridge for 1-2 days.
7
Substitutions: Substitute flour or whole wheat tortillas instead of corn tortillas if you prefer. Omit feta or substitute plant-based cheese if you are vegan. Omit the salsa verde if you are sensitive to spice. Substitute with pico de gallo or mild salsa if you prefer.
I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.
