mushroom tacos

If you're looking for a filling, wholesome and fun evening of food, then this is the perfect recipe. We make this at home a lot, they're by far our favourite plant-based taco recipe. It may seem like a lot of mushrooms but they reduce down once they're cooked and are packed full of flavour thanks miso paste and tahini. Make sure to get some great toppers - we pile them high with hot sauce, avocado and yoghurt.



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.