Spice up Taco Tuesday with these delicious corn tortillas, topped with golden mushrooms, black beans, avocado slices and a tasty jalapeño relish. Packed with flavour and done in oh-so-simple steps. What more could you want on a weeknight?
Black Bean & Mushroom Tacos
Black Bean & Mushroom Tacos
with homemade guacamole & jalapeño relish
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Avocado
- Avocados
- Black Beans
- Button Mushrooms
- Corn Tortillas
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Jalapeño Relish
- Lemon Juice
- NOMU Spanish Rub
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
MOREISH MUSHIES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mushroom quarters until golden, 5-6 minutes (shifting occasionally).
LOADED FILLING
When the mushrooms are soft, add the grated garlic, the rinsed Black Beans, and the NOMU rub (to taste) to the pan. Fry until fragrant and the beans are warmed through, 2-3 minutes (shifting constantly). Remove from the pan and season.
SLICE & GUAC
Halve the Avocado and remove the pip. Peel off the skin, keeping the flesh intact, and thinly slice ½ the avocado. Place the sliced avocado in a bowl with ½ the Lemon Juice and seasoning. Set aside. Place the remaining avocado flesh in a separate bowl. Add ½ the chopped coriander, the remaining lemon juice, seasoning, and a drizzle of oil. Mash with a potato masher or fork until combined into a rough mash. Loosen with a splash of water if necessary. Set aside.
TORTILLA PERFECT
Place the tortillas on a microwavable plate and sprinkle with droplets of water. Heat in the microwave for 30 seconds. Alternatively, place a clean pan over a medium heat. When hot, dry toast the tortillas until lightly crisped, 15 seconds per side. Once heated, stack under a dry tea towel to stop them from drying out.
GET MUNCHING!
Plate up tortillas and smear on the guacamole. Top with the loaded mushrooms, the shredded Salad Leaves, and the lemony Avocado slices. Finish off with dollops of Jalapeño Relish (to taste) and sprinkle over the remaining coriander. Yummy, Chef!
Button Mushrooms - 125g
Garlic Clove - 1
Black Beans - 60g
NOMU Spanish Rub - 10ml
Avocado - 1
Lemon Juice - 15ml
Fresh Coriander - 4g
Corn Tortillas - 3
Salad Leaves - 20g
Jalapeño Relish - 20ml
MOREISH MUSHIES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mushroom quarters until golden, 5-6 minutes (shifting occasionally).
LOADED FILLING
When the mushrooms are soft, add the grated garlic, the rinsed Black Beans, and the NOMU rub (to taste) to the pan. Fry until fragrant and the beans are warmed through, 2-3 minutes (shifting constantly). Remove from the pan and season.
SLICE & GUAC
Halve the Avocado and remove the pip. Peel off the skin, keeping the flesh intact, and thinly slice ½ the avocado. Place the sliced avocado in a bowl with ½ the Lemon Juice and seasoning. Set aside. Place the remaining avocado flesh in a separate bowl. Add ½ the chopped coriander, the remaining lemon juice, seasoning, and a drizzle of oil. Mash with a potato masher or fork until combined into a rough mash. Loosen with a splash of water if necessary. Set aside.
TORTILLA PERFECT
Place the tortillas on a microwavable plate and sprinkle with droplets of water. Heat in the microwave for 30 seconds. Alternatively, place a clean pan over a medium heat. When hot, dry toast the tortillas until lightly crisped, 15 seconds per side. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel as you go to stop them from drying out.
GET MUNCHING!
Plate up tortillas and smear on the guacamole. Top with the loaded mushrooms, the shredded Salad Leaves, and the lemony Avocado slices. Finish off with dollops of Jalapeño Relish (to taste) and sprinkle over the remaining coriander. Yummy, Chef!
Button Mushrooms - 250g
Garlic Clove - 1
Black Beans - 120g
NOMU Spanish Rub - 20ml
Avocado - 1
Lemon Juice - 30ml
Fresh Coriander - 8g
Corn Tortillas - 6
Salad Leaves - 40g
Jalapeño Relish - 40ml
MOREISH MUSHIES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mushroom quarters until golden, 6-7 minutes (shifting occasionally).
LOADED FILLING
When the mushrooms are soft, add the grated garlic, the rinsed Black Beans, and the NOMU rub (to taste) to the pan. Fry until fragrant and the beans are warmed through, 3-4 minutes (shifting constantly). Remove from the pan and season.
SLICE & GUAC
Halve the Avocados and remove the pips. Peel off the skin, keeping the flesh intact, and thinly slice one of the avocados. Place the sliced Avocado in a bowl with ½ the Lemon Juice and seasoning. Set aside. Place the remaining avocado flesh in a separate bowl. Add ½ the chopped coriander, the remaining lemon juice, seasoning, and a drizzle of oil. Mash with a potato masher or fork until combined into a rough mash. Loosen with a splash of water if necessary. Set aside.
TORTILLA PERFECT
Place the tortillas on a microwavable plate and sprinkle with droplets of water. Heat in the microwave for 30 seconds. Alternatively, place a clean pan over a medium heat. When hot, dry toast the tortillas until lightly crisped, 15 seconds per side. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel as you go to stop them from drying out.
GET MUNCHING!
Plate up tortillas and smear on the guacamole. Top with the loaded mushrooms, the shredded Salad Leaves, and the lemony Avocado slices. Finish off with dollops of Jalapeño Relish (to taste) and sprinkle over the remaining coriander. Yummy, Chef!
Button Mushrooms - 375g
Garlic Cloves - 2
Black Beans - 180g
NOMU Spanish Rub - 30ml
Avocados - 2
Lemon Juice - 45ml
Fresh Coriander - 12g
Corn Tortillas - 9
Salad Leaves - 60g
Jalapeño Relish - 60ml
MOREISH MUSHIES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mushroom quarters until golden, 6-7 minutes (shifting occasionally).
LOADED FILLING
When the mushrooms are soft, add the grated garlic, the rinsed Black Beans, and the NOMU rub (to taste) to the pan. Fry until fragrant and the beans are warmed through, 3-4 minutes (shifting constantly). Remove from the pan and season.
SLICE & GUAC
Halve the Avocados and remove the pips. Peel off the skin, keeping the flesh intact, and thinly slice one of the avocados. Place the sliced Avocado in a bowl with ½ the Lemon Juice and seasoning. Set aside. Place the remaining avocado flesh in a separate bowl. Add ½ the chopped coriander, the remaining lemon juice, seasoning, and a drizzle of oil. Mash with a potato masher or fork until combined into a rough mash. Loosen with a splash of water if necessary. Set aside.
TORTILLA PERFECT
Place the tortillas on a microwavable plate and sprinkle with droplets of water. Heat in the microwave for 30 seconds. Alternatively, place a clean pan over a medium heat. When hot, dry toast the tortillas until lightly crisped, 15 seconds per side. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel as you go to stop them from drying out.
GET MUNCHING!
Plate up tortillas and smear on the guacamole. Top with the loaded mushrooms, the shredded Salad Leaves, and the lemony Avocado slices. Finish off with dollops of Jalapeño Relish (to taste) and sprinkle over the remaining coriander. Yummy, Chef!
Button Mushrooms - 500g
Garlic Cloves - 2
Black Beans - 240g
NOMU Spanish Rub - 40ml
Avocados - 2
Lemon Juice - 60ml
Fresh Coriander - 15g
Corn Tortillas - 12
Salad Leaves - 80g
Jalapeño Relish - 80ml
Frequently Asked Questions
What is the preparation time for Black Bean & Mushroom Tacos?
The preparation time for Black Bean & Mushroom Tacos with homemade guacamole & jalapeño relish is between 15 and 30 minutes.
What is the total time required to make Black Bean & Mushroom Tacos with homemade guacamole & jalapeño relish?
The total time required to make Black Bean & Mushroom Tacos with homemade guacamole & jalapeño relish is between 30 and 50 minutes.
How many servings does Black Bean & Mushroom Tacos provide?
4 servings
What are the main ingredients in Black Bean & Mushroom Tacos?
Avocado, Avocados, Black Beans, Button Mushrooms, Corn Tortillas, Fresh Coriander, Garlic Clove, Garlic Cloves, Jalapeño Relish, Lemon Juice, NOMU Spanish Rub, Salad Leaves
What is the nutritional information of Black Bean & Mushroom Tacos?
Calories: 634, Carbs: 79 grams, Fat: grams, Protein: 18.4 grams, Sugar: 14.7 grams, Salt: 1407 grams
How do I prepare Black Bean & Mushroom Tacos?
LOADED FILLING: When the mushrooms are soft, add the grated garlic, the rinsed black beans, and the NOMU rub (to taste) to the pan. Fry until fragrant and the beans are warmed through, 2-3 minutes (shifting constantly). Remove from the pan and season. SLICE & GUAC: Halve the avocado and remove the pip. Peel off the skin, keeping the flesh intact, and thinly slice ½ the avocado. Place the sliced avocado in a bowl with ½ the lemon juice and seasoning. Set aside. Place the remaining avocado flesh in a separate bowl. Add ½ the chopped coriander, the remaining lemon juice, seasoning, and a drizzle of oil. Mash with a potato masher or fork until combined into a rough mash. Loosen with a splash of water if necessary. Set aside. GET MUNCHING!: Plate up tortillas and smear on the guacamole. Top with the loaded mushrooms, the shredded salad leaves, and the lemony avocado slices. Finish off with dollops of jalapeño relish (to taste) and sprinkle over the remaining coriander. Yummy, Chef! MOREISH MUSHIES: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mushroom quarters until golden, 5-6 minutes (shifting occasionally). TORTILLA PERFECT: Place the tortillas on a microwavable plate and sprinkle with droplets of water. Heat in the microwave for 30 seconds. Alternatively, place a clean pan over a medium heat. When hot, dry toast the tortillas until lightly crisped, 15 seconds per side. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel as you go to stop them from drying out.
What should be prepared from my kitchen to make Black Bean & Mushroom Tacos?
Avocado, Avocados, Black Beans, Button Mushrooms, Corn Tortillas, Fresh Coriander, Garlic Clove, Garlic Cloves, Jalapeño Relish, Lemon Juice, NOMU Spanish Rub, Salad Leaves
How many calories does Black Bean & Mushroom Tacos have?
634 calories
How much fat content does Black Bean & Mushroom Tacos have?
grams
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