Mushroom & Black Bean Tacos

by Cindy Yanasha Angulo in , , , ,

Another healthy, fast, delicious veggie meal!  These mushroom and black bean tacos are super easy and you can use whatever toppings you have on hand. 


Time: 20 mins


  • Corn taco shells
  • Sliced portobello mushrooms
  • Diced tomatoes
  • Diced green chili peppers
  • 1 can black beans
  • Shredded cheese or queso fresco 
  • Sour cream (if desired)
  • Salt/pepper as desired
  • 1 tablespoon ground cumin & chili powder (or you can use a taco seasoning packet)


  1. Heat the beans on low with the ground cumin and chili powder in a medium skillet.  Set aside
  2. Cook the sliced mushrooms in the same skillet until cooked through. 
  3. Heat the tortillas in an oven on 425 for 3 mins or until warm.  If you heat these too long they will get hard.
  4. Spoon some of the black beans in the center of each tortilla, add the mushrooms and other toppings. 
  5. Enjoy!