VEGAN MUSHROOM AND BLACK BEAN TACOS
Ingredients:
8 corn or wheat tortillas (preferably corn for a gluten-free option)
250g mushrooms, cleaned and sliced
1 can black beans, drained and rinsed
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
2 cloves garlic, finely chopped
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon paprika
Romaine lettuce leaves or any other lettuce for serving
Guacamole, hot sauce, fresh cilantro, and lime for garnish
Instructions:
In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and cook until golden and fragrant, about 3-4 minutes.
Add the mushrooms to the skillet and cook until tender and golden, about 5-7 minutes.
Add the red bell pepper to the skillet and cook for another 2-3 minutes, until tender but still crisp.
Stir the drained black beans into the skillet and season with cumin, paprika, salt, and pepper to taste. Cook for a few more minutes, stirring occasionally, until the ingredients are well combined and heated through
Heat the tortillas in a hot skillet for a few seconds on each side, or wrap them in aluminum foil and heat them in the oven at 350°F (180°C) for 5 minutes.
To assemble the tacos, place a generous portion of the mushroom and black bean mixture in the center of each tortilla. Top with lettuce leaves, guacamole, hot sauce, fresh cilantro, and a squeeze of lime to taste.
Serve and enjoy these delicious vegan tacos with your friends and family!
These vegan tacos are a great option for a quick weeknight dinner or for a social gathering.
