Mushroom Zucchini Taco Wraps

These veggie filled tacos give you all the flavor with none of the guilt!

Just when I was committed to blogging more frequently than once a month for the Recipe Redux, life threw us a curve ball and we are on the move again! My husband accepted a new coaching job at Notre Dame so we are headed back to the Midwest. We are really excited about the new opportunity but, once again, it has left me with little time to get into a groove in the kitchen (#storyofmyyear). It isn't lack of time that has left me uninspired in the kitchen, it's the fact that my kitchen is gradually being packed up into cardboard boxes and I am trying my best to use up pantry ingredients we have so they don't go to waste. 

Lucky for you, the Recipe Redux challenged us to make a creative and healthy version of a taco this month. Since I am trying to to buy any new pantry items, I went all in on the veggies for this one...Mushroom Zucchini Taco Wraps. 

The mushrooms and zucchini give a good meaty texture to the filling while the collard greens form the perfect vehicle to get that filling into your mouth as quickly as possible!

Mushroom Zucchini Taco Wraps

1 small onion, chopped finely

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon oregano

1/2 teaspoon coriander

1/2 teaspoon salt

1 tablespoon chipotle in adobo, minced

3 tablespoons tomato paste

8 oz white button mushrooms, chopped finely (baby bellas would probably work, too)

1 medium zucchini, chopped finely

3 collard green leaves

1 avocado


1. Heat 2 tablespoons water in a large pan over medium-high heat. When water begins to simmer, add onion and cook until softened, about 5 minutes, adding splashes of water as needed to prevent sticking. 

2. Stir in garlic powder, chili powder, cumin, oregano, coriander, salt, chipotle in adobo, and tomato paste. Cook for about 30 seconds, until fragrant. 

3. Add mushrooms and zucchini and cook until vegetables are tender, about 10 minutes, stirring frequently and adding splashes of water as needed to prevent sticking. 

4. While filling is cooking, cut the stem away from the collard green leaf so that you get two "wraps" from each leaf. When filling is finished, spoon a small amount of filling toward the end of a wrap. Add slice of avocado and a few cilantro leaves, roll up and enjoy!

Check out all of these other amazing healthy taco recipes from fellow Reduxers!