Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Black Bean and Mushroom Tacos


  • Author: Sara Haas

Description

Perfect for taco night! A delicious sauté of mushrooms and black beans makes the perfect filling for tortillas.


Scale

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped white onion
  • 8 ounces mushrooms, cleaned and chopped (any variety is fine)
  • 1/4 teaspoon Kosher salt
  • 2 cloves garlic, chopped
  • 1 1/2 teaspoons dried cumin
  • 1 1/2 teaspoons chili powder
  • 1 15-ounce can black beans, drained and rinsed2 tablespoons water
  • 2 tablespoons lime juice
  • 12 corn tortillas
  • 1 cup cilantro leaves
  • 1/2 cup finely chopped white onion

Instructions

  1. Heat a skillet over medium heat. Add the oil and the onion and cook 5 minutes, stirring frequently. Add mushrooms and cook, stirring until golden, about five minutes. Season with salt and add the garlic, cook 1 more minute. Add the spices, stirring to toast them and prevent them from burning, another minute more. Stir in the black beans, water and lime juice and cook 3-4 minutes, until most of the liquid has been cooked off.
  2. To serve: Fill each tortilla with about 1/4 cup of the black bean and mushroom sauté. Top with cilantro and onions and serve.

Notes

  • Additional optional toppings: salsa or hot sauce, shredded cheese, shredded lettuce, low-fat Greek yogurt

Nutrition

  • Serving Size: 6
  • Calories: 229
  • Sugar: 3
  • Sodium: 121
  • Fat: 4
  • Saturated Fat: 1
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 42
  • Protein: 9
  • Cholesterol: 0