Black Bean Mushroom Vegan Tacos

Step 1

Prep toppings and ingredients. For the tacos, you’ll need to dice tomatoes, julienne ½ of the onion, slice mushrooms (each mushroom should yield 3-4 slices) and chop spinach. For the guacamole, you can dice the jalapeños and onion, mince garlic (either by finely chopping or with a garlic press), and squeeze out juice of three limes for later use. You can cut your other lime into wedges for garnish.

Step 2

In a pan (stainless steel saucepan or cast iron skillet) over medium heat, add your olive oil and hot sauce. After thirty seconds, add your mushrooms and julienned onions. Sautée for 3-5 minutes, until mushrooms and onions are softened and coated. Add the juice of one lime, followed by the black beans and garlic, chili powder, cumin, and Tajín seasoning. Cook for another 3 minutes, until heated through and incorporated. Add additional hot sauce or more seasoning to taste.

Step 3

For your guacamole, halve and roughly cut two avocados. Add the juice of two limes, the diced onion and jalapeños, and the three cloves of minced garlic. Using a fork, mash the guacamole until blended. Add more Tajín seasoning to taste.

Step 4

Warm your corn tortillas at 300 degrees for 2 minutes. For a perfect taco, take a tortilla and add spinach, followed by your mushroom mixture, then top with tomatoes, a generous heap of guacamole, and garnish with cilantro. Serve with a wedge of lime. Enjoy!