Crispy Mushroom & Black Bean Tacos with Pea Guacamole
Delightful tacos filled with crispy mushrooms, hearty black beans, and creamy pea guacamole, making for a comforting and satisfying meal.
Ingredients
For the Mushrooms
- 200 g Mixed Mushrooms Brings an earthy, umami flavor.
- 1 tsp Garlic Powder Adds aromatic essence.
- 1 tsp Chipotle Chilli Flake Delivers smokiness and heat.
- 1 tsp Smoked Paprika For depth and rich color.
- Olive Oil Olive Oil Helps achieve crispy texture.
- Salt & Black Pepper Essential for seasoning.
For the Black Beans
- 1 Onion Offers sweetness when sautéed.
- 2 Garlic Cloves Freshly minced.
- 1 tbsp Tomato Purée Concentrated tomato goodness.
- 1 tsp Ground Cumin Provides warm, nutty flavor.
- 0.5 tsp Chilli Powder Enhances spiciness.
- 50 g Sun-Dried Tomatoes Adds a tangy punch.
- 240 g Drained Cooked Black Beans Nutritious and filling.
- 1 tsp Soy Sauce Deepens the flavor.
For the Guacamole
- 220 g Frozen Peas To create the guacamole.
- 30 g Tahini Adds creaminess.
- 22 ml Lime Juice Adds freshness.
- 15 g Fresh Jalapeño For a zesty kick.
For Assembly
- 5 pieces Corn Tortillas Serve as the taco base.
- Pickled Red Onion Pickled Red Onion To add crunch.
- 1 Lime For serving.
Instructions
Preparing the Mushrooms
- Preheat your oven to 200°C (392°F). Chop the mixed mushrooms into bite-sized pieces and place in a baking dish. Drizzle with olive oil and sprinkle garlic powder, chipotle chili flakes, smoked paprika, salt, and pepper. Toss to coat and roast for 25-30 minutes, stirring twice.
Cooking the Black Beans
- Slice the onion and mince the garlic. Heat a splash of olive oil in a large saucepan over medium heat. Add the onion and sauté for 8-10 minutes until softened. Add the minced garlic and stir for 1 minute.
- Mix in tomato purée, soy sauce, ground cumin, and chili powder, allowing flavors to bloom.
- Add chopped sun-dried tomatoes and drained black beans, rinsing the bean tin with water and adding it to the pan. Simmer for about 10 minutes until flavors meld and most liquid evaporates.
Making Pea Guacamole
- Defrost the frozen peas. In a blender, combine peas, tahini, lime juice, and jalapeño. Blitz until almost smooth, leaving some texture.
Assembling the Tacos
- Brush one side of the corn tortillas with olive oil. Heat a frying pan over medium heat. Place oiled side down and spoon in the bean and mushroom mixture on one half of the tortilla, folding it over to create a taco. Fry each taco for about 2 minutes on each side until crispy and golden brown.
Serving the Tacos
- Serve the tacos warm with pea guacamole, lime wedges, and pickled red onions. Enjoy!
Notes
For extra crispy tacos, avoid crowding the pan. You can toast corn tortillas on an open flame for a smoky flavor. Consider topping with crushed tortilla chips or fresh herbs.