Description
A delightful vegetarian twist on traditional tacos, these savory black bean mushroom tacos are packed with flavor and nutrition, making them a perfect weeknight meal or a crowd-pleaser.
Ingredients
Scale
- 250g or 8 oz mushrooms, sliced
- 1 can black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 2 teaspoons tamari soy sauce
- Extra virgin olive oil
- 4 cups shredded cabbage
- Juice of one lime
- 1 avocado, sliced
- 1/4 cup crumbled feta cheese (optional)
- Fresh coriander leaves or thinly sliced green onion for garnish
- 6 corn or flour tortillas, warmed
Instructions
- Heat a splash of extra virgin olive oil in a pan over medium-high heat. Add the sliced mushrooms and sauté for 6 to 8 minutes.
- Sprinkle in the cumin, coriander, smoked paprika, and garlic powder. Cook for an additional 2 minutes.
- Add the rinsed black beans and tamari. Stir to combine and heat through for another 2-3 minutes.
- Combine the shredded cabbage with lime juice and a teaspoon of tamari in a bowl.
- Warm the tortillas and assemble each with the mushroom and black bean filling, topped with cabbage slaw, avocado slices, feta, and coriander.
- Serve the tacos immediately and enjoy!
Notes
For vegan options, omit the feta cheese. Fresh ingredients enhance the dish’s flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauteing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg