Black bean mushroom tinga tacos
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 2 (makes 6 small tacos)
These easy vegan tacos are largely hands-off so you can get on with other things while the filling bubbles away in the oven. The smoky black bean and mushroom filling is great for meal prep and can be used in wraps, burritos, rice bowls or nachos.
For this recipe you will need a blender.
Each serving provides 554 kcal, 18.3g protein, 54.6g carbohydrate (of which 8.6g sugars), 25.2g fat (of which 5.8g saturates), 18.1g fibre and 2.51g salt.
By Rhian Melvin
Ingredients
For the beans
- 200g/7oz king oyster mushrooms or oyster mushrooms, torn into strips
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp ground coriander
- 400g tin black beans (about 240g drained weight), drained and rinsed
- 2 large tomatoes, seedy insides scooped out and discarded
- ½ onion
- 3 garlic cloves
- 1½ tbsp chipotle paste
- 1 tsp dried oregano
- 150ml/5fl oz vegetable stock
- ¼ tsp salt
- freshly ground black pepper
For the guacamole
To serve
- 6 mini corn tortillas
- pink pickled onions
- coriander
- lime wedges
Method
Preheat the oven to 220C/200C Fan/Gas 7.
Put the mushrooms in a baking tray. Drizzle with a tablespoon of olive oil, add the smoked paprika, cumin, coriander and a pinch of salt and pepper, then toss to coat. Roast for 20–25 minutes, or until tender, golden and crisp at the edges.
Meanwhile, put the tomatoes, onion, garlic, chipotle paste, oregano, vegetable stock and salt in a blender. Blend until smooth.
When the mushrooms are cooked, reduce the oven temperature to 180C/160C Fan/Gas 3. Add the black beans to the mushrooms and pour over the sauce. Stir until everything is coated, then cover with kitchen foil and return to the oven for 30 minutes.
For the guacamole, mash the avocado in a bowl. Stir in the coriander and lime juice, season to taste with salt and pepper. Chill until ready to serve.
When the beans are ready, assemble your tacos. Warm the tortillas, if desired. Fill with the black bean and mushroom tinga, guacamole and pickled onions, then finish with coriander and a squeeze of lime to serve.
Recipe tips
The filling keeps well in the fridge for up to 3 days and is ideal for batch cooking.
Use the filling in wraps, burritos, rice bowls, salads or jacket potatoes.
For a higher-protein version, swap the mushrooms for grated tofu and use the same cooking method.
