Using lettuce leaves instead of flour tortillas creates a fresh crisp wrap for these
tacos. I’ve adapted this recipe from Richard Ingraham’s “Eating Well to Win” cookbook.
He is a private chef to NBA stars and talked about healthy eating at the Miami International Book Fair this year. In a recent interview, he told me his job is to feed the players a healthful meal, one that gives them the energy they need for a game.
ROASTED PORTOBELLO MUSHROOM “TACOS”
Yield 2 servings
1 tablespoon olive oil, divided use
½ tablespoon balsamic vinegar
1 teaspoon ground cumin, divided use
½ teaspoon smoked paprika
2 portobello mushroom caps, stems removed, sliced into strips (about 3 cups)
½ tablespoon lime juice
2 small, ripe Haas avocados, peeled, seeded and sliced
1 cup cherry tomatoes, cut in half
½ cup diced red onion
1½ cups frozen corn kernels, defrosted
1½-cups reduced-sodium canned black beans, rinsed and drained
Salt and freshly ground black pepper
8 large butter lettuce leaves
2 tablespoons chopped cilantro
Preheat oven to 400 degrees. Line a baking sheet with foil and add ½ tablespoon olive oil, balsamic vinegar, ½ teaspoon ground cumin and smoked paprika. Stir to combine ingredients. Add mushrooms and toss with the mixture. Spread mushrooms out in one layer on the baking sheet and roast 5 minutes, or until mushrooms are soft.
Meanwhile, add the remaining olive oil, lime juice, remaining ½ teaspoon ground cumin to a bowl. Mix well. Add the avocado slices, cherry tomatoes, onion, corn kernels, black beans and salt and pepper to taste. Toss well.
Divide lettuce leaves between 2 plates. Fill the center with the roasted mushroom slices and spoon the avocado mixture on top. Sprinkle cilantro on top.
PER SERVING: 613 calories (44 percent from fat), 30.1 g fat (4.3 g saturated, 17.1 g monounsaturated), no cholesterol, 21.9 g protein, 76.5 g carbohydrates, 27.9 g fiber, 183 mg sodium.