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Close up shot of tacos with avocado, lime and mushroom mixture on side for decoration.

Black Bean Mushroom Tacos

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6-8 tacos 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegetarian


Easy 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.



Black Bean Mushroom filling:

  • 250g/ 8oz mushrooms, sliced
  • 1 can black beans, rinsed + drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 2 teaspoons tamari soy sauce
  • Extra virgin olive oil

Everything else:

  • 4 cups shredded cabbage
  • Juice of one lime
  • 1 teaspoon tamari soy sauce
  • 1 avocado, sliced
  • 1/4 cup crumbled feta cheese
  • Big handful fresh coriander (cilantro) leaves/or thinly sliced green onion
  • 6 corn or flour tortillas, warmed


  1. Heat a little oil in a large pan over medium-high heat. Add mushrooms and cook for 6 to 8 minutes, stirring occasionally, until soft. Add the spices; cook for 2 minutes, until aromatic.
  2. Add black beans and and tamari sauce. Stir to combine then remove from heat.
  3. In a large bowl combine with cabbage with the lime juice and tamari. Mix well so the cabbage is evenly coated. I like to use my hands for this.
  4. Finally, assemble tacos with 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.


  • Dairy free/ vegan: Omit the feta cheese and use cashew cream instead.

Keywords: black bean mushroom tacos, black bean cabbage tacos, vegetarian mushroom tacos