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Mushroom and Black Bean Tacos

Wild mushrooms bring a touch of the exotic to these simple tacos that are also piled high with black beans, avocado, and cheese.

Serves 4
338 calories per serving


> 1/2 (15 oz) can black beans
> 1 tbsp olive oil
> 2 (4 oz) pkg wild mushrooms
> 1 tsp minced garlic
> 1 tsp ground cumin
> 1 avocado
> 1 bunch cilantro
> 1 lime
> 8 corn tortillas
> 3 oz crumbled queso blanco 


Drain and rinse the black beans. Add oil to a skillet over medium heat. Add the mushrooms, garlic, and cumin; sauté for 10 min. until tender. Stir in the black beans and cook for 1 min., or until beans are warmed through.
Meanwhile, halve the avocado and remove the pit. Slice the avocado and chop the cilantro. Cut the lime into wedges
Wrap the tortillas in a damp paper towel and microwave on high 30 sec. Fill each tortilla with mushroom filling and top with avocado slices, cilantro, and queso blanco. Serve with lime wedges.

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