Mushroom Week 2016: Portobello Mushroom Black Bean Sweet Potato Tacos

C – My husband and I were happy the day I made these tacos for the first time in a long time.

For a while, I didn’t think I was going to make tacos ever again. Being a vegetarian means no meat in your tacos. Tacos just aren’t as filling when you load them up with only vegetables. I needed something more. Something more satisfying.

I made mushroom tacos before, but they still left us hungry. Loading up on chips just wasn’t the same as a few meat filled tacos.

I knew there had to be another way.

I now know that I can’t just serve only vegetables in my tacos. Yeah onions, mushrooms and peppers make a great combination. I need a lot more protein in my tacos. Adding some black beans really makes any dish more filling.

Beans can be bland. And, some people don’t like a lot of beans. I am one of them. I needed something more. When I discovered that beans and potatoes went well together, I had to try them in tacos.

Sweet potatoes add a nice, lightly sweet combination that balances out the flavors of the taco. It also adds denseness in the tacos. I can only eat about two tacos and am really full.

Those bad taco days are behind me. Thank goodness. I am so happy. Taco Tuesdays, Taco Thursdays, and Taco Everyday can happen again.

Mushroom Week 2016: Portobello Mushroom Black Bean Sweet Potato Tacos

Recipe type: Mains

Author: Christina

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Serves: 6 tacos

Ingredients

• ½ red onion, sliced thinly
• 2 Tbsp white vinegar
• 2 Tbsp canola or grapeseed oil
• ½ sweet potato, peeled and diced
• ½ red onion, chopped
• 1 15oz can black beans, drained
• 1 chipotle, chopped
• 1 large portobello mushroom, sliced ¼ inch thick
• 2 Tbsp Mexican taco seasoning (recipe link below)
• Salt and pepper to taste
• 4 corn tortilla shells
• ¼ cup thinly shredded cabbage
• 2 radishes, thinly sliced
• 4 sprigs of cilantro, leaves only
• Queso Fresco cheese, crumbled
• Salsa for serving

Instructions

1. Mix sliced red onions, vinegar and a pinch of salt together. Set aside to pickle.
2. In a large saute pan, add a tablespoon of oil and heat on medium high heat.
3. Add sweet potatoes, a pinch of salt and pepper. Cook until softened and sides are golden.
4. Add red onions and cook for about 1 minute.
5. Add black beans and another pinch of salt and pepper. Mix well.
6. Add chipotle and about a tablespoon of the taco seasoning. If you want more, add more.
7. Mix well. Add a few tablespoons of water if the mixture is too dry and let simmer on low for about 10 minutes, so all the flavors come together.
8. In another saute pan, add the remaining oil. Heat on medium heat. Add a single layer of portobello mushroom strips. Add a pinch of salt, pepper and taco seasoning over both sides of each of the mushroom strips. Cook until golden brown on both sides. Remove from pan.
9. Warm the tortillas in a pan until softened.
10. Assemble the tacos by placing the tortillas on plates.
11. Place about a heaping tablespoon of the bean/sweet potato mixture.
12. Top with shredded cabbage, radishes, pickled onion, the mushrooms, cilantro and Queso Fresco.
13. Serve with salsa on the side.
14. Enjoy!

3.1.08

Mexican Spice Mix recipe

One of our clients who is vegetarian was amazed with these tacos. I think that was even a bigger compliment than my husband’s compliment.

When a life-long vegetarian can’t stop complimenting you, you know you’ve done well.