Eggplant and Portobello Mushroom Tacos

Ingredients:

• 1 medium eggplant, thinly sliced lengthwise

• 2 Portobello mushrooms, thinly sliced

• olive oil

• fresh thyme

• salt and pepper

• queso fresco

• corn tortillas

• guacamole

Generously drizzle olive oil on a large griddle or nonstick pan over medium heat. Working in batches, lay down the eggplant and Portobello slices, careful not to overcrowd the pan. You want the eggplant and Portobello to get slightly crispy and roasted, flipping to get both sides. Overcrowding the pan will make them stir fry and get soggy. This will take several batches. Season with thyme, salt, and pepper, adding more olive oil as necessary. Set the eggplant and Portobello aside.

Thinly slice the queso fresco and cover an entire corn tortilla. Lightly oil a nonstick pan over medium heat and place the tortilla cheese side up on the pan. When you see the cheese start to melt, flip the tortilla over, cheese side down. Cook until the cheese melts and sticks to the tortilla, getting slightly crispy.

To build the taco, place the tortilla cheese side up and layer on eggplant, portobello, and guacamole.