These nutritionally powerful Black Beans & Mushroom Tacos are perfect for weeknight tacos. This is a vegan-friendly recipe but you can definitely tweak it to your liking. We kept this recipe simple and easy, most of the ingredients we used here are pantry staples. Basically, it’s really easy and quick to make it on a weeknight.
We like our tacos & guacamole a little bit on the spicy side, also we are not a huge fan of cheese on our tacos. But if you do like cheese, we suggest adding some vegan cheese or vegan crema on your tacos to take it to another level. It really balances the flavors and tones down the spiciness. We have also tried these tacos with Salsa Roja, Salsa Verde, Pico de Gallo, and they all taste delicious. This recipe is packed with so many flavors that even vegan skeptics would enjoy it.
Let’s Talk Guac
You can’t have a taco night without guacamole, it’s the star of the show. I know guac is extra but we love it and we have to have guac with our tacos. Some people like their guacamole chunky, we prefer a bit smooth but not like a paste. If you don’t like your guacamole spicy then you can deseed the jalapeños, chop it up and then add it to your guac or leave it out completely. In this recipe, we are using a combination of white & red onions because we like the milder flavor of white and red onions in our guacamole. You are welcome to use whatever is available to you but we suggest reducing the quantity if you’re using yellow onions as it could easily overpower your guacamole.
Caramelize Those Mushrooms
One of the main ingredients and prominent flavors is mushroom in this recipe. I would suggest heating your non-stick frying pan on medium-high heat and once the pan is really hot add the olive oil, swirl it around the pan, and add your mushrooms in. Now here’s the pro-tip, once you add your mushrooms to the pan quickly toss them making sure they get coated with oil, and once you do that just leave them in the pan uninterrupted for 2 to 3 minutes. Also, do not season them at this point, or else they will start releasing the water.
Once you can see that they are turning golden brown at the edges, season them with salt and pepper and flip them using a spatula. Follow the same step and let them get nicely golden and caramelized on both sides. Add your drained and rinsed black beans along with sweet corn and chopped onions to the pan. Season everything with cumin, coriander, chili powder & smoked paprika. Adjust the salt if necessary, bring down the heat to medium-low, and take it off the heat once your onions are translucent.
Dear friends, now we are ready to assemble and devour these tacos. All you have to do is toast your corn tortillas on a griddle and we are ready to serve. If you like crispy tacos, toast the tortillas in the oven before serving. Layer your tacos however you like, but here is how we do it: first we layer the black beans and mushrooms on the tortillas, then we add sliced radish and jalapeño, chopped onions and cilantro, a spoonful of guacamole, hot sauce, and a nice squeeze of lime.
Black Beans & Mushroom Tacos
Ingredients
For Tacos
- 12 oz Baby Bella Mushrooms
- 1 can Black Beans 15.5 oz (drained & rinsed)
- 1 tbsp Olive Oil
- 1/4 cup Chopped White Onion
- 1/4 cup Chopped Red Onion
- 5 Redish thinly sliced
- 1/4 cup Chopped Cilantro
- 1/2 cup Sweet Corn
- 1 Lime
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1/2 tsp Smoked Paprika
- Salt & Pepper as per your taste
- Corn Tortillas
For Guacamole
- 4 Avocados
- 1/4 cup Chopped White & Red Onions
- 1/4 cup Chopped Cilantro
- 1 Jalapeño
- 1 Lime
- Salt as per your taste
Instructions
Guacamole Preparation
- Cut your avocadoes lengthwise around the seed, twist open and remove the seed. Remove the flesh using a spoon and mash the avocados using a fork.
- Now deseed and finely chop your jalapeño. Add finely chopped onions, cilantro, and jalapeño to mashed avocados.
- Squeeze the lime juice into the avocado mixture, season it with salt and pepper. Give it a good mix, cover it with plastic wrap, and put it in the refrigerator until you're ready to serve.
Taco Stuffing Preparation
- Clean, pat dry, and thinly slice the mushrooms.
- Heat a frying pan on medium-high heat. Once it's hot, pour in the olive oil and swirl it around.
- Now add your sliced mushrooms and give it a quick toss. Do not season or stir your mushrooms at this stage for 2 to 3 minutes.
- Once you see that the mushrooms are caramelizing at the bottom, season them with salt and pepper. Toss or flip them in the pan and let them get caramelize on the other side for another 2 to 3 minutes.
- Add your drained and rinsed black beans along with sweet corn and chopped onions to the pan. Season everything with cumin, coriander, chili powder & smoked paprika. Adjust the salt if necessary and bring down the heat to medium-low.
- Once the onions are soft and translucent, turn the heat off and transfer the mixture to a serving bowl. Sprinkle in your chopped cilantro, squeeze in the lime juice and stir to combine.
- In a skillet over medium-high heat, start toasting your tortillas one at a time until crisp and slightly charred around the edges.
- Assemble your tacos and top it with your favorite condiments.
Notes
Did you make this recipe?
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