Mushroom Black Bean Tacos

Mushroom Black Bean Tacos

Makes 8 tacos: 30mins

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Taco “meat” Ingredients:

• 2 15oz Cans of Black Beans

• 1 Yellow Onion

• 8oz of chopped brown or white mushrooms

• 1 packet or 2 Tbs of your favorite taco seasoning

• 1 Tbs oil

• 2/3 cup water

• 8 white flour tortillas

Optional Toppings:

• Shredded lettuce or shredded green cabbage

• Sliced Avocado

• Salsa of your choice

• Guacamole/ Guacamole Salsa

• Dices Tomates

• Lime juice

Prepare Vegetables:

• Wash and Chop 8oz of white or brown mushroom. Leaving a portion of the steam is completely fine, no need to take them completely off. I tend to just slice the very bottoms off if dry and dirty.

  
  

• Peel and chop a yellow onion, I used a medium sized onion in my recipe.

• If using green cabbage as a topping, slice very finely or buy just buy a premade bag like me!

• Dice tomatoes

• Carefully cut Avacado and remove pit. scoop out inside with a spoon. Slice each side into strips

Cooking Instructions:

• Begin by heating 1 Tbs oil on medium-low heat. I used a medium to large sized frying pan.

• Cook chopped onion until it appears translucent.

• Next stir in mushrooms and let cook until they appear soft.

• After mushrooms have cooked add 2 cans of black beans, seasoning and 2/3 cup water.

• Stir until completely combined and let cook until sauce in pan has thickened.

• Remove from heat

• Grease and heat on medium a clean pan or griddle to cook tacos on

• Add two tablespoons of filling to half of tortilla. Fold in half and place on heated griddle or pan.

• Flip taco once tortilla has nicely browned, repeat on other side. (Having the heat too high can cause tacos to quickly burn)

• Remove from heat and stuff with your favorite fillings

• Enjoy!