Go Back
+ servings
three mushroom tacos up close
Print

Mushroom Tacos

Learn how to use simple ingredients to make the most delicious vegan tacos! Savory mushrooms and festive Mexican-inspired flavors create the perfect dinner combination- all wrapped in a toasted corn tortilla!
Course Main dish or starter
Cuisine Mexican
Keyword mushroom taco, mushroom taco recipe, mushroom tacos, mushroom tacos recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 150kcal

Equipment

Ingredients

  • 8-10 medium-size corn tortillas
  • 4 tablespoons olive oil
  • 2 cups mushrooms sliced
  • 2 medium bell peppers sliced
  • 1 medium jalapeno minced
  • 2 medium avocados mashed
  • 5-6 Tablespoons salsa
  • 1 cup refried beans
  • ¼ cup pickled onion
  • cilantro to taste
  • 2 teaspoons lime juice
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions

  • In a large skillet, heat 2 tablespoons of olive oil over medium heat. Stir in bell peppers, jalapeno, salt, pepper, and cook until softened, 3-5 minutes. Stir in mushrooms. Continue to cook until mushrooms are golden brown on all sides, an additional 5-7 minutes. Set aside.
    4 tablespoons olive oil, 2 medium bell peppers, 1 medium jalapeno, 1 teaspoon salt, ½ teaspoon pepper, 2 cups mushrooms
    cooking mushroom tacos fillings in a pan
  • Meanwhile, place refried beans in a separate saucepan over low heat, stirring occasionally until warmed through, 3-4 minutes. Set aside. In a separate skillet, heat corn tortillas in a dry skillet one at a time, until slightly browned on both sides, 1-2 minutes. Place one tortilla on a plate and spread about 2 tablespoons of warmed refried beans on the tortilla.
    1 cup refried beans, 8-10 medium-size corn tortillas
    spreading beans on taco shell
  • Add ½ cup of mushroom taco mix and 1 tablespoon of salsa to the tortilla.
    5-6 Tablespoons salsa
    adding jalapenos to taco shell with beans
  • Garnish with pickled onion, cilantro, mashed avocados (optional), and fresh lime juice.
    ¼ cup pickled onion, cilantro, 2 teaspoons lime juice, 2 medium avocados
    adding mushroom taco filling to a shell

Notes

  • Mushrooms contain a lot of moisture, so be sure to give them plenty of time to cook and brown, this usually takes 5-7 minutes in a skillet on medium heat, but sometimes they will take longer to brown.
  • If you are cooking with a gas flame, corn tortillas warm perfectly over an open flame, otherwise use a dry skillet to get the best flavor.
  • There are many variations to this recipe, depending on what you have on hand. Don’t hesitate to add protein, more vegetables, or beans to your taco mix for the most amazing taco recipe!
  • If you do not want overly spicy tacos, make sure to remove the seeds and ribs of the jalapenos. Once cooked, the jalapenos will lose some of their spice, leaving the flavor of the pepper to be enjoyed.  

Nutrition

Serving: 1taco | Calories: 150kcal | Carbohydrates: 21g | Protein: 11g | Fat: 5g | Cholesterol: 7mg | Sodium: 485mg | Fiber: 3g | Sugar: 5g