Name: Mushroom and Bean Tacos
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 8 oz mushrooms, sliced; 1 can (15 oz) black beans, drained and rinsed; 1 teaspoon ground cumin; 1 teaspoon chili powder; ½ teaspoon paprika; Salt and pepper to taste; 8 small corn tortillas; Optional toppings: avocado, cilantro, lime wedges, salsa, vegan sour cream, shredded cheese

These Mushroom and Bean Tacos offer a delightful blend of hearty, flavorful mushrooms and protein-packed beans, all wrapped in soft tortillas. The perfect balance of savory and spicy makes them a crowd-pleasing vegetarian dish that’s easy to prepare and full of vibrant flavors. Great for weeknight dinners or casual gatherings.

Recipe Tips and Tricks

Sauté mushrooms until golden brown: This step helps bring out their natural umami flavor and gives them a perfect texture.
Add a splash of lime juice: For extra zest, a squeeze of fresh lime before serving enhances the flavor.
Customize with toppings: Try adding fresh avocado, cilantro, or your favorite salsa for a personal twist.
Choose soft tortillas: For an authentic taco experience, opt for corn tortillas for a delicious, slightly chewy bite.
Season to taste: Adjust the spices to suit your flavor preferences—add more chili powder for heat or cumin for warmth.

Why You’ll Love This Recipe

These Mushroom and Bean Tacos are not only quick and easy but packed with flavor. The combination of earthy mushrooms and hearty beans creates a satisfying filling that’s both healthy and delicious. Plus, they are a great source of plant-based protein and perfect for vegetarians or anyone looking to eat more plant-based meals without compromising taste. The recipe is versatile and can easily be adapted to suit your tastes or dietary needs.

Yield: 4 servings

Mushroom and Bean Tacos

A savory vegetarian taco filled with mushrooms and beans, perfect for a quick and flavorful dinner.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
8 oz mushrooms, sliced
1 can (15 oz) black beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon paprika
Salt and pepper to taste
8 small corn tortillas
Optional toppings: avocado, cilantro, lime wedges, salsa, vegan sour cream, shredded cheese

Instructions

Sauté vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic and sauté for 2-3 minutes until softened.
Cook mushrooms: Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown.
Add beans and spices: Stir in the beans, cumin, chili powder, paprika, salt, and pepper. Cook for another 3-4 minutes until everything is heated through and well combined.
Warm tortillas: While the filling is cooking, warm the tortillas in a dry skillet or microwave for about 30 seconds each.
Assemble tacos: Spoon the mushroom and bean mixture into the warm tortillas. Top with your favorite toppings such as diced avocado, cilantro, salsa, or a squeeze of lime juice.
Serve: Enjoy these delicious and hearty mushroom and bean tacos right away!

Notes

For added richness, you can sauté the mushrooms in a little vegan butter or add a drizzle of olive oil before serving.
If you prefer spicier tacos, add a pinch of cayenne pepper or some chopped fresh chilies to the filling.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 355Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 11gCholesterol 7mgSodium 457mgCarbohydrates 48gFiber 12gSugar 9gProtein 11g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Mushrooms: Cremini or button mushrooms are ideal for this dish, but you can experiment with shiitake or portobello for a richer flavor.
Beans: Canned black beans or pinto beans are both excellent options. If you’re using dried beans, make sure they’re cooked and tender before using them in the recipe.
Tortillas: Soft corn tortillas are recommended for an authentic taco experience, but flour tortillas will also work if preferred.
Spices: Feel free to adjust the seasoning with your favorite taco spices, such as chili powder, cumin, paprika, or garlic powder.
Toppings: The best part of tacos is the toppings! Consider adding shredded lettuce, diced tomatoes, cheese (dairy or vegan), salsa, or a drizzle of sour cream or vegan crema.

Variations and Substitutions

Swap beans: You can substitute black beans with chickpeas or kidney beans for a different texture and flavor.
Mushroom alternatives: If you’re not a fan of mushrooms, try swapping them with lentils or tempeh for a hearty filling.
Taco shells: For a different twist, try using lettuce wraps instead of tortillas for a low-carb version.
Vegan options: This recipe is naturally vegan, but you can add non-dairy cheese or sour cream if you prefer a creamier texture.

Storage Options

Fridge: Store leftover mushroom and bean filling in an airtight container in the fridge for up to 3 days.
Freezer: The taco filling can be frozen for up to 3 months. To reheat, simply thaw in the fridge overnight and heat in a skillet or microwave until warmed through.