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
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
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
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.