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