Black Bean Mushroom Tacos

The easiest black bean mushroom tacos with cabbage slaw are the perfect weeknight meal. These delicious vegetarian tacos are made with just a few simple, healthy ingredients and only take 20 minutes to make!

Looking for a quick and easy vegetarian meal that you can whip up any night of the week that the whole family will LOVE? I have you covered!

These black bean mushroom tacos with cabbage slaw have been one of our favourites now for the past few weeks and I just have to share the recipe with you guys.

These meatless tacos are easy to prepare in advance for easy meal prep or quick taco Tuesday night. The mushrooms add meaty, umami goodness, and the black beans and feta pack in the protein and fibre. Along with the crunchy slaw and healthy fats from the avocado it adds the perfect touch to these tacos.

Plus, they come together in 20 minutes or less (HECK YESSS!), so you can whip them up any night of the week. Serve them in a toasty tortilla, use them in a healthy nachos or make a hearty taco salad if that’s what your feeling.

Ingredients you’ll need

Here is everything you will need to whip up these easy black bean mushroom tacos.

• Mushrooms – Shrooms are my go-to for adding meaty texture and depth of flavour to plant-based cooking. I prefer baby mushrooms like swiss brown or white mushrooms in these tacos, however you can also use sliced portobellos.
• Black beans – To give these vegetarian tacos a boost of protein and fibre. I love using black beans in vegetarian and vegan cooking, because they make dishes extra hearty and satisfying, with no meat needed! Plus, they’re budget friendly, and keep for a while. To cut back on prep time, I use canned black beans, however you can also cook them from scratch yourself if you prefer.
• Spices – Spices are KEY to make the vegetarian taco filling really TASTY. You need cumin, coriander, garlic and smoked paprika (not sweet paprika). This blend adds smoky, earthy spice, similar to the packs of pre-mixed taco seasoning. We also add a splash of tamari for a delicious subtle salty falvour.
• Cabbage – The simple cabbage slaw adds a nice layer of freshness. It’s simply shredded cabbage, fresh lime juice and a dash of tamari soy sauce. It’s quick and easy to make, and quite flavourful.
• Tortillas – Choose your favourite! Flour tortillas, corn tortillas, or a flour/corn mix would all work here. Use certified gluten-free corn tortillas if needed.
• Lime – Add a squeeze of lime for a nice punch of zestiness!
• To serve – feta cheese, avocado, coriander (cilantro) leaves and/ spring onion.

How to make the best black bean mushroom tacos

• Black beans and mushrooms: Start by heating a splash of olive oil in a large pan over medium-high. Once hot, add the mushrooms and cook for 6 to 7 minutes, or until soft.

• Seasonings: Next add the cumin, coriander, paprika and garlic. Cook until aromatic, for about 2 minutes.
• Add lentils: Add the lentils and soy sauce (or tamari), and stir to combine. Remove from heat and set aside.
• Cabbage slaw: In a large bowl combine with shredded cabbage with the lime juice and tamari. Mix well so the cabbage is evenly coated. I like to use my hands for this.
• Assemble: Warmed tortillas (I heat mine over stove), add black bean mushroom filling, cabbage slaw, sliced avocado, feta cheese, coriander and/ or spring onion. Serve immediately.

Mushroom Nutrition Benefits

Mushrooms are a source of:

• B-vitamins like niacin, riboflavin, and pantothenic acid with a 100-gram serving providing 20, 25, and 20% of your daily needs, respectively. 
• Minerals like selenium (15%DV), copper (15%DV), potassium (8%DV), and phosphorus (6%DV). 
• Vitamin D. Simply exposing your mushrooms to sunlight enriches them with vitamin D which is important for calcium absorption, to help keep your bones healthy and strong.

Make ahead and storage tips

• Make Ahead: You can fully prepare the mushroom taco filling up to 2 days ahead. The flavours will stay strong too.
• Refrigerate: Place leftover taco filling in an airtight storage container in the fridge for up to 4 days. Store tortillas and toppings separately.
• Reheat: Gently rewarm filling in a large pan over medium heat with a splash of water. You can also reheat the filling in the microwave, and pile into tortillas just before serving. Warming tortillas fresh each time, as they will likely harden after being warmed and then refrigerated.
• Freezer: Unfortunately, mushrooms aren’t the best veggie to freeze because of their high water content. Use leftovers in a taco salad.

If you try this black bean mushroom tacos recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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