Tacos are most definitely a food group in our home. They’re a regular on the menu every week, and that’s because tacos are an already delicious main on their own – but everyone can customize their meal without leaving me feeling like a short order cook. From the simplest two ingredient taco to one mounded with 10 toppings, everybody at the table wins.
Whenever we make tacos, I make a few different filling options for the umami ingredient. My girls love shredded chicken, my husband the standard ground beef and I fluctuate from shrimp to veggie on any given week. But tacos are so simple to repurpose into meals for leftovers – be it in a bowl, burrito, quesadilla or salad.
I recently stepped back into eating a primarily plant based diet, and wanted to expand some options in our taco night repertoire. Into my fridge I went seeking out whatever veggies I had and found 1/2 a carton of cremini mushrooms my husband had used to top pizzas a few days prior. I hate wasting food, but quite honestly I dislike mushrooms almost as much. But I was determined to take on a good challenge and I’m so happy with the results.
The mushrooms on their own were great, but pairing them with slow simmered black beans made this one of my favorite new ways to eat tacos…and that’s saying something. Full of umami and flavor – I invite you to make these for even the biggest omnivore you know!
Recipe yields 4 heartily stuffed tacos.
- 1/2 carton organic cremini mushrooms, washed + chopped into uniform pieces
- 1 yellow onion, diced into similar size pieces as the mushrooms and divided in half
- 2 tbsp butter
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp garlic salt, divided
- 3 tsp. chili powder, divided
- 1 can organic black beans – unstrained
- 1 clove minced garlic
- 4 tbsp EVOO, divided
- 5 green onions, chopped
- Flour or soft corn tortillas, lightly blackened on the stovetop+ all your favorite toppings for tacos (may I suggest avocado, cheese, raw onion, jalapeño peppers, and fresh cilantro.) You do you here!
- In a medium size sauce pan, pour in the can of black beans + their liquid. Add the chopped green onions + 1/2 chopped yellow onion, minced garlic, 2 tbsp EVOO, 1.5 tsp chili powder, onion powder, garlic powder + 1 tsp garlic salt to the beans. Simmer on low, covered for 1 hour, stirring occasionally.
- For the last 10 minutes of the beans simmering, add the remaining 1/2 yellow onion, chopped mushrooms, 2 tbsp EVOO, 2 tbsp butter, 1.5 tsp chili powder + 1 tsp garlic salt to a medium size sauté pan. Sauté on medium heat, stirring occasionally until the mixture becomes a warm brown color + the onions translucent.
- Assemble your tacos with equal parts beans and mushrooms, then top with your favorite ingredients. I topped mine with raw red or white onion, fresh avocado slices, cheddar cheese, peppers + loads of fresh cilantro.
*note – I’m a firm believer in using the best quality ingredients that fit your budget. I shop organic as much as possible to both limit GMOs and also enjoy the quality of flavor each ingredient boasts.
Gather with the friends, family or people you love most + share tacos together.
Cheers from my kitchen to yours!