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vegetarian_tacos_with_black_beans_mexican recipe
Milica

Vegetarian Tacos Recipe (Plant-Based )

Tacos have become a staple in many households, celebrated for their versatility and ease of preparation. Among the myriad variations, vegetarian tacos stand out as a delightful and nutritious option.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: Breakfast
Cuisine: Mexican
Ingredients Method

Ingredients
  

Main Ingredients
  • Mushrooms: 2 cups, sliced Portobello, Cremini, or Button
  • Black Beans: 1 can , drained and rinsed 15 oz
  • Corn: 1 cup, cooked fresh or canned
  • Red Onion: 1 medium, finely chopped
  • Bell Pepper: 1 medium, chopped
  • Garlic: 2 cloves, minced
  • Olive Oil: 2 tablespoons
  • Cumin Powder: 1 teaspoon
  • Chili Powder: 1 teaspoon
  • Paprika: 1 teaspoon
  • Salt: To taste
  • Black Pepper: To taste
  • Tortillas: 8 small, flour or corn
Garnish and Toppings
  • Cilantro: Fresh, chopped
  • Lime Wedges: For serving
  • Salsa: Optional, for added zest
  • Avocado: Optional, sliced

Method
 

Cooking the Filling
  1. Heat the Oil: In a large skillet, heat 2 tablespoons of olive oil over medium heat.
  2. Sauté the Vegetables: Add the chopped onion and bell pepper to the skillet. Sauté until they become tender and the onion turns translucent, about 5 minutes.
  3. Add Garlic and Mushrooms: Stir in the garlic and cook for 1 minute until fragrant. Then, add the mushrooms. Cook for 5–7 minutes until they release their moisture and become golden brown.
  4. Seasoning: Sprinkle the cumin, chili powder, paprika, salt, and pepper over the mushroom mixture. Stir well to coat the vegetables with the spices.
  5. Incorporate Beans and Corn: Add the black beans and corn to the skillet. Mix everything together and cook for an additional 3–5 minutes until heated through. Adjust the seasoning as needed.