Mushroom and Black Bean Tacos Recipe
Savory sautéed mushrooms and hearty black beans come together in these flavorful, protein-packed tacos. Perfect for a weeknight meal or casual gatherings!
Equipment
- 1 Large Skillet
- 1 Mixing bowl
- 1 Wooden spoon or spatula
Ingredients
- 1.5 tbsp olive oil $0.30
- 1 small onion diced ($0.25)
- 2 garlic cloves minced ($0.10)
- 8 oz 225g cremini mushrooms, sliced ($2.00)
- 1 tsp cumin $0.10
- 1 tsp smoked paprika $0.10
- 1/2 tsp chili powder $0.05
- 1 15oz can black beans, drained and rinsed ($1.00)
- Salt and pepper to taste
- 6 small corn tortillas $0.75
- Toppings: Avocado slices fresh cilantro, lime wedges, salsa ($1.50 total)
Instructions
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 3 minutes until translucent. Stir in minced garlic and cook for 1 minute.
- Cook Mushrooms: Add sliced mushrooms to the skillet. Cook for 6-8 minutes until tender and browned. Sprinkle with cumin, smoked paprika, chili powder, salt, and pepper.
- Add Beans: Stir in black beans and cook for 3-4 minutes until heated through. Taste and adjust seasoning.
- Warm Tortillas: Lightly char tortillas in a dry pan or microwave wrapped in a damp cloth for 20 seconds.
- Assemble Tacos: Fill tortillas with the mushroom-bean mixture. Top with avocado, cilantro, a squeeze of lime, and salsa.
Notes
- Gluten-Free: Use certified GF tortillas.
- Spice Level: Add jalapeños or hot sauce for heat.
- Meal Prep: The filling keeps refrigerated for 3 days.