Smoky Mushroom & Black Bean Tacos

Prep time: 20 minutes | Cook time: 25 minutes | Serves: 4

These smoky mushroom and black bean tacos are packed with flavour and perfect for sharing. Serve them with fresh guacamole, tomato salsa and your favourite taco toppings for a fun build-your-own taco night.

Mushrooms

  • 400g flat or portobello mushrooms

Marinade

  • 2 tbsp orange juice
  • 4 tbsp soy sauce
  • 2 cloves garlic, crushed
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 2 tbsp extra virgin olive oil

Black Beans

  • 1 small red onion
  • 1 clove garlic, finely chopped
  • 2 tbsp vegetable or sunflower oil
  • 1 x 400g tin black beans
  • 2 tbsp tomato puree
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt & pepper

Guacamole

  • 2 ripe avocados
  • 1 small red onion, very finely chopped
  • Juice of 1/2 lime
  • Handful fresh coriander
  • Chilli flakes
  • Salt & pepper

Tomato Salsa

  • 2 large tomatoes or 12–15 cherry tomatoes, diced
  • 1 small red onion, finely chopped
  • Handful fresh coriander
  • Juice of 1/2 lime
  • 2 tbsp extra virgin olive oil
  • Salt & pepper

To Serve

  • Corn tacos (shells, wraps or boats), heated in the oven for 1–2 minutes
  • Grated cheddar or your favourite melting cheese
  • Finely shredded lettuce
  • Shop-bought salsa or hot sauce (optional)
  • Sour cream (optional)

Instructions

  1. Prepare the mushrooms: Clean and slice mushrooms about 1cm thick. Place them in a large freezer bag with the marinade ingredients. Shake to coat well and leave in the fridge for 15–20 minutes.
  2. Cook the beans: Heat sunflower oil in a frying pan on medium heat. Add garlic and cook for one minute (do not burn). Add cumin, smoked paprika and tomato puree and cook for 2–3 minutes. Add black beans and simmer for 10 minutes.
  3. Cook the mushrooms: Fry sliced red onion in a little olive oil until softened. Add the mushrooms and marinade to the pan and cook for 10–15 minutes until nicely browned.
  4. Make the guacamole: Mash avocados to your preferred texture. Add onion, lime juice, coriander, chilli flakes, salt and pepper and mix well.
  5. Make the salsa: Mix tomatoes, onion, coriander, lime juice and olive oil in a bowl. Season to taste.
  6. Serve: Place mushrooms and black beans in serving bowls along with the toppings. Heat tacos in the oven for 1–2 minutes and let everyone build their own.