This holiday season has been busier than ever! I’ve taken a few weeks off from posting, but I’m back, and hope to keep sharing tasty recipes. Hopefully, you’re still finding time to cook during this busy season. These portobello mushroom and black bean tacos are super simple and easy to make.
I made these a little on the spicy side, but you could easily omit the cayenne pepper for a more mild taco. You could also use hot sauce instead to add some spice, to let the crowd choose the heat level.
I topped off these tacos with plenty of cheese and fresh veggies. What I love about tacos is each person can choose what to top their tacos with. My go-to’s are cheese, cucumbers, tomatoes, red onion, black olives, and cilantro. Feel free to switch it up to appease your taste buds.
I don’t usually exactly measure out spices when I cook, so I recommend using the spices in the recipe below to taste. Everyone likes different spices, so I recommend cooking that way.
- 1 teaspoon olive oil
- 2-3 garlic cloves, minced
- 1/2 white onion
- 6 ounces portobello mushrooms, chopped
- 1 can black beans, rinsed.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 cup cheddar cheese, shredded
- 1 tomato, diced
- 1/4 red onion, diced
- 5 black olives
- 1 bunch cilantro, roughly chopped
- 1/4 cucumber, diced
- 12 flour taco shells
- Heat the oil in a medium-large frying pan over medium heat.
- Add the garlic and onion, and saute for 1-2 minutes.
- Add the mushrooms, black beans, and spices. Saute for 6-8 minutes until the mushrooms are cooked through.
- Serve a healthy portion of the filling on a flour shell. Top with your favorite toppings and enjoy!