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Crispy Mushroom & Black Bean Tacos with Pea Guacamole

A vibrant dish of warm, crispy tortillas filled with succulent mushrooms and creamy black beans, topped with refreshing pea guacamole. Perfect for the whole family.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 5 tacos
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 375
Ingredients Method Notes

Ingredients
  

For the mushroom filling
  • 200 g Mixed Mushroom A blend of earthy mushrooms adds a rich umami flavor.
  • 1 tsp Garlic Powder Imparts a fragrant aroma.
  • 1 tsp Chipotle Chilli Flake Offers a smoky heat.
  • 1 tsp Smoked Paprika Adds warmth and a touch of sweetness.
  • 1 tbsp Olive Oil Brings richness to the dish.
  • 1 pinch Salt Essential seasoning.
  • 1 pinch Black Pepper Essential seasoning.
  • 1 medium Onion Sweet and aromatic base.
  • 2 clove Garlic Fresh garlic for vibrant flavor.
  • 1 tbsp Tomato Purée Contributes sweetness and acidity.
  • 1 tsp Ground Cumin Adds nutty warmth.
  • 0.5 tsp Chilli Powder Offers a kick of heat.
  • 50 g Sun-Dried Tomato Adds sweetness and chewiness.
  • 240 g Drained Cooked Black Beans Nutty and protein-packed.
  • 1 tsp Soy Sauce Introduces umami flavor.
For the pea guacamole
  • 220 g Frozen Peas Thaw before use.
  • 30 g Tahini Provides a creamy texture.
  • 22 ml Lime Juice Brightens up flavors.
  • 15 g Fresh Jalapeño Adds a spicy crunch.
For serving
  • 5 pieces Corn Tortilla Crispy wraps for the filling.
  • 1 to taste Pickled Red Onion Adds tanginess.
  • 1 piece Lime For fresh squeezing.

Method
 

Preparation
  1. Preheat your oven to 200°C (392°F) and prepare the mushrooms.
  2. Roughly chop the mixed mushrooms and place them in a small baking dish.
  3. Sprinkle over the garlic powder, chipotle chili flakes, smoked paprika, along with olive oil, salt, and black pepper. Toss to coat.
  4. Roast in the oven for about 25-30 minutes until golden, stirring at least twice.
Black Bean Filling
  1. Finely slice the onion and mince the garlic. Heat olive oil in a large saucepan over medium heat.
  2. Fry the sliced onion for 8-10 minutes until softened and add minced garlic, stirring for a couple of minutes.
  3. Add tomato purée, soy sauce, cumin, and chili powder and cook for a few minutes.
  4. Stir in sun-dried tomatoes and drained black beans. Add water to the pan and let it simmer for about 10 minutes.
Pea Guacamole
  1. Blend thawed peas with tahini, lime juice, and a pinch of salt until smooth, leaving some texture.
Assembly
  1. Brush one side of each tortilla with olive oil and heat in a frying pan over medium heat.
  2. Fill one half of each tortilla with the bean and mushroom mixture, then fold over.
  3. Cook in the pan for about 2 minutes on each side until crisp and golden.
  4. Serve with pea guacamole, lime wedges, and pickled red onion.

Notes

For additional flavor, add a dash of smoked sea salt to the mushroom mixture. You can swap the mushrooms for zucchini or sweet potatoes.