If you're looking for an easy weeknight meal, try these black bean mushroom tacos. Since they're ready in about the time it would take to get fast food tacos, are delicious, and contain high quality whole food ingredients, these tacos could very likely replace the take-out version in your weekly routine. This recipe is oil-free, gluten-free, and vegan, and it includes tasty topping ideas.
I've been coming back to this recipe a lot since I created it. I love the flavors and textures. Another big draw is the fact that there is about a cup of chopped cabbage in each serving and yet it just reads as taco filling. Those who cringe at cruciferous veg have a good chance of enjoying these tacos because the cabbage blends in so well and actually enhances the filling with its pleasant crunch.
These tacos are fantastic with my Lime Chipotle Sauce - it takes them to a whole new level. You'll find more topping ideas under the ingredients list and in the recipe card below.
Ingredients
The taco filling just requires four main ingredients, spices, and lime juice. Use taco shells, corn tortillas, or go without and simply enjoy the filling with toppings.
Black beans: Full of nutrients like protein, fiber, and iron, these will keep you satiated.
Mushrooms: These add a meatiness in flavor and texture. Pictured, I've used shiitake. Any mushrooms you like will do.
Cabbage: Green or purple, whichever you like. The flavor doesn't come through much in these tacos but the pleasant texture does - a great way to eat this veg!
Garlic: Important for flavor. You could use granulated garlic, if you'd prefer.
Chili powder: Flavor boost.
Cumin: Flavor boost - we're using a small amount so it's not overpowering.
Salt: If you're trying to avoid salt, try an extra tablespoon or so of lime juice instead.
Lime juice: Brings a fresh zing that ties the flavors together.
Corn tortillas: You can warm and soften corn tortillas or use ready-to-go taco shells. I often skip both and just eat the filling with toppings.
See recipe card below for quantities.
Topping options:
Spring onions or scallions
Cilantro
Hot sauce
Lime Chipotle Sauce (pictured)
Lime Pickled Onions
Vegan Sour Cream
Easy Vegan Guacamole
Smoky Hemp Heart Seasoning Mix
Mango Jalapeño Dip/Salsa
Equipment
We just need a few tools to make this recipe:
- chef's knife and cutting board
- measuring cups and spoons
- deep pan and stove
- wooden spoon or heat-safe spatula
Instructions
This is a very easy recipe to make. Most of the work is chopping the mushrooms and cabbage, which really only take about 5 minutes to chop.
Chop the mushrooms, cabbage, and garlic.
Sauté the chopped mushrooms in a deep hot pan with a splash of water (no oil needed).
Add the cabbage, garlic, spices, and salt (if using) and stir occasionally until softened.
Add the black beans. Stir and cook until heated through.
Tip: Covering the pan with a lid for a few minutes will help the cabbage cook faster.
Serving
Tips on how to serve.
Serve in taco shells or soft tortillas.
Or, simply serve in a bowl without tortillas or taco shells.
Either way you serve this Black Bean and Mushroom Taco filling, I highly recommend serving it with Lime Chipotle Sauce. It's so quick and easy, you can make it while your filling cooks.
Storage
Store in a sealed container in the fridge for up to a few days.
Related
Looking for more bean recipes? Try these:
Pairing
Beyond the beloved Lime Chipotle Sauce, mentioned above and pictured in the recipe images, these are my favorite topping recipes for these Black Bean Mushroom Tacos:
The Recipe
Black Bean Mushroom Tacos
Equipment
- chef's knife and cutting board
- measuring cups and spoons
- deep pan and stove
- wooden spoon or heat-safe spatula
Ingredients
- 1 cup mushrooms any, chopped (shiitake are pictured)
- 3 cups cabbage purple or green, up to 4 cups chopped into bite-sized pieces
- 2 cloves garlic minced, or ½ teaspoon granulated garlic
- 15 oz black beans canned, rinsed and drained
- 1 teaspoon chili powder
- 1 teaspoon salt optional, or extra lime juice
- ¼ teaspoon cumin
- 1 tablespoon lime juice fresh
- 1 package taco shells or corn tortillas
Topping Ideas
- Spring onions or scallions
- Cilantro
- Hot sauce
- Lime Chipotle Sauce pictured
- Lime Pickled Onions
- Vegan Sour Cream
- Easy Vegan Guacamole or avocado
- Smoky Hemp Heart Seasoning Mix
- Mango Jalapeño Dip/Salsa
Instructions
- If using tortillas, warm them in the oven or toaster oven at about 200°F while you cook the filling ingredients.
- Preheat a deep pan over medium heat with a splash of water (about a tablespoon). Once hot, add the chopped mushrooms and cook for a few minutes, adding another splash of water if sticking.
- Stir in the chopped cabbage and minced garlic, chili powder, cumin, and salt. Cook for a few minutes to soften, stirring occasionally. Covering with a lid will help this go faster.
- Stir in the black beans and cook for a couple minutes to heat through. Stir in the tablespoon of lime juice.
- Serve with desired toppings in taco shells, corn tortillas. Alternatively, the filling is great simply in a bowl with any toppings you like.
- Store in a sealed container in the fridge for up to a few days.
Rough Nutrition Estimate provided by WPRM (based on generic ingredients and limited specification options)
food safety
- Wash hands and ingredients well before using
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
janine says
love this! so easy. what is a serving...2 tacos?
Kari says
Yes, the recipe is figuring 2 tacos per person, with general packs of taco shells/tortillas contain 8. Of course, it's up to you how many you eat! 😉 Thank you for asking.