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Black Bean Mushroom Tacos

Delicious vegetarian tacos filled with savory black beans, mushrooms, and fresh toppings, perfect for any meal.
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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: 320
Ingredients Method Notes

Ingredients
  

For the filling
  • 250 g 250g (8oz) mushrooms, sliced Look for fresh, firm mushrooms for the best texture.
  • 1 can 1 can black beans, rinsed and drained Canned black beans are a huge time-saver.
  • 1 teaspoon 1 teaspoon ground cumin Good quality spices recommended.
  • 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
  • to taste Extra virgin olive oil for cooking
For the topping
  • 4 cups 4 cups shredded cabbage Red or green adds color.
  • 1 Juice Juice of one lime Freshly squeezed is best!
  • 1 medium 1 avocado, sliced Ripe avocados for creamy goodness.
  • 1/4 cup 1/4 cup crumbled feta cheese Omit if vegan.
  • 1 big handful Big handful fresh coriander leaves or green onions, thinly sliced
  • 6 pieces 6 corn or flour tortillas, warmed Corn is gluten-free.

Method
 

Cooking
  1. In a large pan over medium-high heat, add a little extra virgin olive oil.
  2. Add the sliced mushrooms and cook for 6 to 8 minutes, stirring occasionally until they’re soft and slightly browned.
  3. Sprinkle in the ground cumin, coriander, smoked paprika, and garlic powder. Cook for another 2 minutes until aromatic.
  4. Add in the rinsed black beans and 2 teaspoons of tamari sauce. Stir to combine and then remove from heat.
  5. In a large bowl, combine the shredded cabbage with lime juice and a splash of tamari sauce. Mix to coat the cabbage.
  6. Warm the tortillas and fill each with the black bean-mushroom mixture, topped with cabbage slaw, avocado, feta, and fresh herbs.
  7. Serve immediately for the best flavor and texture.

Notes

Leftover filling can be stored in the fridge for up to 3 days. Reheat before serving. For vegan, skip the feta and substitute with cashew cream.