mushroom tacos

If you want a dinner that feels generous, comforting and a little bit joyful to eat, this is it. These are our go-to plant-based tacos at home — the ones we make on repeat and never get bored of.

It might look like an alarming amount of mushrooms at first, but they cook down beautifully, turning rich, savoury and deeply flavourful thanks to the miso and tahini. The key is in the toppings — pile them high with hot sauce, creamy avocado and a spoonful of yoghurt, and you’ve got something messy, satisfying and completely delicious.

Serves 4 & takes 35 minutes to cook

Ingredients

• 900g mushrooms (chestnut mushrooms or a mix)

• 1 red onion, peeled and diced

• 4 garlic cloves, peeled and diced

• 2 teaspoons of smoked paprika

• 1 x 400g can of black beans, drained

• 2 teaspoons of brown rice miso paste

• 2 tablespoons of creamy tahini

• 2 packs of soft or hard tortillas

• Salt and pepper

• Olive oil

For the topping (all optional)

• 2 avocados, sliced

• Handful of coriander, chopped

• Pinch of chilli flakes

• Your favourite natural yoghurt (and/or) your favourite hot sauce

Method

1. Cut all of the mushrooms into small pieces, about the same size as a pea.

2. Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the diced onion, garlic and a pinch of salt. Mix well and cook for 10 minutes until soft.

3. Once the onion feels soft, add the paprika and mix well. Cook for a minute or two to cook out the spice, before adding half of the chopped mushrooms. Mix really well and cook for 10-15 minutes, stirring every now and then to ensure nothing is sticking to the bottom of the pan. Once the mushrooms reduce in size, add the remaining half - mix through and cook for another 10-15 minutes until they become soft.

4. Once the mushrooms have softened, mix through the drained black beans, tahini and brown rice miso paste.

5. Leave the mushroom mixture cooking on a low-medium heat while you cook the tortillas according to the instructions on the pack.

6. Once cooked, serve both together with a side of sliced avocado, some natural yoghurt, a pinch of chilli flakes and sprinkle of chopped coriander.