Mushroom and poblano tacos, from the NYT. The filling was sort of wet and soggy, which isn't surprising given the mushrooms and cherry tomatoes (it didn't help that I also added spinach). I liked the flavors, though, so if I made this again I think I would roast the mushrooms and tomatoes and skip the spinach. And maybe roast the poblano, too. Jason made us corn tortillas, I drained away this liquid as best I could and voila. A nice vegetarian dinner.
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