Poblano and Mushroom Tacos

MMmmMMMMmMMmmMmm i just had such a good dinner! i'm trying to do more meat-free meals and it's NOT EASY. but so far today I've been meat free. breakfast was granola, blackberries, almond milk. Lunch was a toasty tortilla, hummus, and tabbouli. and here's dinner:


Poblano, Mushroom, Onion tacos
- 2 poblanos (seeded) sliced
- 3 oz mushrooms
- 1/2 onion
- 1 can fat free refried black beans (see here)
- 1 tsp cumin
- cilantro
- tortillas
Optional: (I opted out to be supa low fat)
crumbled cotija, avocado, sour cream, tomatoes

Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add poblano chile, red onion, and mushrooms; sauté mixture until brown, about 7 minutes. Mix in ground cumin. Season to taste with salt.
While this is cooking, heat the beans in a sauce pan.
Toast tortillas on burner. Spread beans on tortilla. Spoon mixture onto beans. Top w/ cilantro. ENJOY.