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