Black Beans & Mushroom Tacos
A quick, easy, and hearty tacos for lunch or dinner? Yes, please. You can’t say no to tacos. These vegan black beans & mushroom tacos are perfect any time of the day.
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
Kid-Friendly Adaptation: Keep your jalapeños separate rather than adding to your guacamole.
Vegetarian-Friendly Adaptation: If you consume dairy, we suggest adding cotija cheese and a drizzle of crema or sour cream. It really enhances the flavors.