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Black Bean Mushroom Tacos

A delightful Mexican-inspired dish combining sautéed mushrooms, hearty black beans, and zesty toppings wrapped in warm tortillas, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 250 g 250g (8 oz) mushrooms, sliced Cremini or shiitake recommended for richer flavor.
  • 1 can 1 can black beans, rinsed and drained
  • 1 teaspoon 1 teaspoon ground cumin
  • 1/2 teaspoon 1/2 teaspoon ground coriander
  • 1/2 teaspoon 1/2 teaspoon smoked paprika
  • 1/2 teaspoon 1/2 teaspoon garlic powder
  • 2 teaspoons 2 teaspoons tamari soy sauce Use gluten-free if necessary.
  • to taste Extra virgin olive oil (for sautéing)
  • 4 cups 4 cups shredded cabbage Feel free to mix with carrots.
  • 1 Juice of one lime
  • 1 1 avocado, sliced Because, avocado!
  • 1/4 cup 1/4 cup crumbled feta cheese Omit for a vegan option.
  • A big handful of fresh coriander leaves Or thinly sliced green onion.
  • 6 6 corn or flour tortillas, warmed Warm in a skillet for extra touch.

Method
 

Preparation
  1. In a large skillet over medium-high heat, drizzle a little olive oil (about 2 tablespoons) and let it warm up.
  2. Add the sliced mushrooms to the pan and sauté for about 6 to 8 minutes until golden brown and tender, stirring occasionally.
  3. Sprinkle in the ground cumin, coriander, smoked paprika, and garlic powder. Cook for another 2 minutes until the spices become aromatic, stirring them in well.
  4. Pour in the rinsed black beans along with the tamari soy sauce. Stir everything together and cook for an additional 2-3 minutes, until heated through. Once combined, remove it from the heat.
  5. In a large mixing bowl, toss the shredded cabbage with lime juice and an additional teaspoon of tamari sauce, mixing well until coated.
  6. Warm the tortillas either in a skillet or microwave. Place a generous scoop of the mushroom-black bean filling onto each tortilla, followed by a handful of cabbage slaw, avocado slices, crumbled feta cheese, and fresh coriander or green onions. Serve immediately.

Notes

For an extra crunchy slaw, let it marinate in lime juice for about 10 minutes before serving. Don’t overcook the mushrooms; they should be soft but retain some structure. Leftovers can be stored in an airtight container in the fridge for 2-3 days. You can prepare the filling in advance and reheat before serving.