Black Bean & Mushroom Tacos
This Black Bean & Mushroom Taco filling is the perfect starting point for loaded and flavourful tacos. The black beans are seasoned with garlic, onion, chili, oregano, and cumin, making a perfectly flavourful starting point for any taco. The addition of diced mushrooms creates a great ‘taco meat’ texture. The black beans add tons of healthy protein and fibre to this meal. This Black Bean & Mushroom filling would also be great in fajitas, burritos, or burrito bowls.
I like to serve this taco filling in soft grain-free tortillas. Feel free to top them with whatever your favourite toppings are. Some of my favourite toppings include my Vegan Nacho Cheese Sauce, homemade salsa, guacamole, and cilantro. Mango salsa, green onions, jalapenos, or fresh corn would also be amazing here. Check out my Healthier Vegan Nachos for more topping inspo and my Cashew Sour Cream recipe.
For more healthy summer dinner ideas, try my Black Bean and Corn Salad, Creamy Chipotle Pasta, or Creamy Tomato Red Pepper Soup!
Black Bean & Mushroom Tacos
Ingredients
Black Bean & Mushroom Taco Filling:
- 1 teaspoon olive oil
- 3 cloves garlic minced
- 1 medium onion diced
- One 8oz package of mushrooms diced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/8 teaspoon cumin
- Two 398 ml cans of black beans rinsed and drained
Topping Suggestions:
- Vegan Nacho Cheese Sauce
- Fresh cilantro
- Salsa
- Guacamole
Instructions
- Heat olive oil in a large pan over medium-low heat. Add the garlic, onions, and mushrooms. Season with salt and pepper. Let cook over medium-low heat until soft, about 7-8 minutes.
- Add the chili powder, oregano, garlic powder, onion powder, cumin, and black beans. Stir to combine. Let cook until hot, about 5 minutes.
- Serve in your desired taco shells or tortillas and top with your toppings of choice.
