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Black Bean Mushroom Tacos

A delightful and nutritious take on traditional tacos, combining earthy mushrooms and hearty black beans with a medley of spices.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling
  • 250 g 250g (8oz) mushrooms, sliced Opt for cremini or shiitake for robust flavor.
  • 1 can 1 can black beans, rinsed and drained Use organic brands; rinse to remove excess sodium.
  • 1 teaspoon 1 teaspoon ground cumin Freshly ground yields better flavor.
  • 1/2 teaspoon 1/2 teaspoon ground coriander Freshly ground yields better flavor.
  • 1/2 teaspoon 1/2 teaspoon smoked paprika Freshly ground yields better flavor.
  • 1/2 teaspoon 1/2 teaspoon garlic powder Freshly ground yields better flavor.
  • 2 teaspoons 2 teaspoons tamari soy sauce A gluten-free alternative to regular soy sauce.
  • Extra virgin olive oil For sautéing.
Cabbage Slaw
  • 4 cups 4 cups shredded cabbage
  • 1 juice Juice of one lime
  • 1 teaspoon 1 teaspoon tamari soy sauce (for cabbage slaw)
Toppings
  • 1 avocado 1 avocado, sliced
  • 1/4 cup 1/4 cup crumbled feta cheese Omit or substitute for vegan cheese if desired.
  • A big handful of fresh coriander leaves or thinly sliced green onion
  • 6 pieces 6 corn or flour tortillas, warmed

Method
 

Prepare the Filling
  1. Heat a couple of tablespoons of olive oil in a large pan over medium-high heat.
  2. Add the sliced mushrooms and sauté for about 6 to 8 minutes, stirring occasionally, until they soften and begin to brown slightly.
  3. Sprinkle in the cumin, coriander, smoked paprika, and garlic powder. Cook for an additional 2 minutes until the spices become aromatic.
Add Black Beans
  1. Toss in the rinsed black beans along with 2 teaspoons of tamari soy sauce. Stir to ensure everything is combined. Remove from heat and set aside.
Make the Cabbage Slaw
  1. In a large bowl, combine the shredded cabbage with the lime juice and 1 teaspoon of tamari soy sauce. Mix well so the cabbage is evenly coated—taste and adjust seasoning if needed.
Assemble the Tacos
  1. Warm your tortillas in a dry skillet or microwave until soft and pliable.
  2. Load them with the luscious black bean mushroom filling, followed by a generous scoop of the cabbage slaw, slices of avocado, a sprinkle of crumbled feta, and finish with fresh coriander or green onion.
Serve Immediately
  1. Enjoy these tacos while they are fresh and warm, along with your favorite hot sauce if you like it spicy!

Notes

Let your ingredients sit at room temperature for a few minutes before cooking for even cooking. Store leftover filling in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months. Cook the mushroom and black bean filling the day before and store it in the fridge. It tastes even better the next day.