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Zesty Mushroom and Black Bean Tacos

Zesty Mushroom and Black Bean Tacos

 

KCAL PRO  CARB  FAT   FIBER 
 296.8 29.8g 28.9g 6.9g 1.6g

 

Makes 4 burgers

King Oyster Mushrooms 400g or 14.1 oz
Soft Taco Shells  12
Onion 1 medium
Red Onion 1 small
Oregano  2 tsp
Salt 1 pinch
Soy Sauce 1 lime
Chilli & Garlic Sauce 4 tsp
Orange Juice 1 orange yield
Water 150ml or 5 fl oz
Avocado  1
Black Beans 1 tin

 

Method

Begin by shredding the king oyster mushrooms into thin strips using 2 forks. One to stabilize and one to strip.
Heat some olive oil in a pan and sauté the medium onion until it becomes translucent. Add a pinch of salt to the onions.
Stir in the 4 tsp of chilli and garlic paste, 2 tsp of oregano, 2 tbsp of soy sauce, juice from one orange, and 150ml of water. Mix well until everything is combined.
Add the shredded mushrooms to the pan, stirring to coat them thoroughly with the flavourful sauce.
Let the mixture simmer until it reduces down and the mushrooms are fully cooked.
Stir in the drained black beans and cook until they are heated through.
To assemble the tacos, spoon some of the mushroom and bean mixture onto each soft taco shell. Top with slices of red onion and avocado.
Serve the tacos with a lime wedge on the side for squeezing over just before eating.

 

A satisfying blend of umami-rich mushrooms, tangy citrus, and a hint of chilli heat. These tacos are balanced by creamy avocado and the mild crunch of fresh red onion. A squeeze of lime brings out the vibrant flavors. Packed with plant-based protein and fiber, these tacos offer a nutritious and flavorful twist on a classic.

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