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Crispy Mushroom & Black Bean Tacos with Pea Guacamole

Delightful tacos featuring earthy mushrooms and hearty black beans, topped with creamy pea guacamole. Perfect for family dinners or weekday lunches.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 5 tacos
Course: Lunch, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the tacos
  • 200 g Mixed Mushroom An assortment of mushrooms provides a rich and umami flavor.
  • 5 Corn Tortillas For a gluten-free, crispy shell.
  • 1 tsp Garlic Powder Adds a punch of savory bliss.
  • 1 tsp Chipotle Chilli Flake For a smoky kick that tantalizes the taste buds.
  • 1 tsp Smoked Paprika Enhances the depth of flavor.
  • Olive Oil Rich and luscious for roasting.
  • 1 tsp Salt Essential seasoning.
  • 1 tsp Black Pepper Essential seasoning.
  • 1 Onion Onion Adds sweetness and depth when cooked.
  • 2 Cloves Garlic Fresh garlic for robust aroma.
  • 1 tbsp Tomato Purée Adds a rich, tangy flavor.
  • 1 tsp Ground Cumin Offers warmth and earthiness.
  • 0.5 tsp Chilli Powder Added spice.
  • 50 g Sun-Dried Tomato Juicy flavor bursts.
  • 240 g Drained Cooked Black Beans Hearty and filling for protein.
  • 1 tsp Soy Sauce Provides umami.
  • 220 g Frozen Pea Sweet and vibrant for guacamole.
  • 30 g Tahini Creamy texture for guacamole.
  • 22 ml Lime Juice Freshness and acidity.
  • 15 g Fresh Jalapeño Adds spice and texture.
  • 1 Lime Lime Extra wedges for serving.
  • Pickled Red Onion A tangy crunch to elevate the dish.

Method
 

Preparation
  1. Preheat your oven to 200°C (about 392°F).
  2. Roughly chop the mixed mushrooms and place them into a small baking dish.
  3. Drizzle olive oil over the mushrooms and season with garlic powder, chipotle chili flakes, smoked paprika, salt, and black pepper. Toss to ensure full coverage.
  4. Bake for approximately 25-30 minutes until golden and caramelized, stirring at least twice.
  5. In a large saucepan, heat a splash of olive oil over medium heat and sauté the sliced onion for 8-10 minutes until softened.
  6. Add minced garlic and cook for another minute until fragrant.
  7. Mix in the tomato purée, soy sauce, ground cumin, and chili powder, letting them bond for a few minutes.
  8. Incorporate sun-dried tomatoes and drained black beans, rinsing and adding bean can halfway with water. Simmer for about 10 minutes.
Making the Pea Guacamole
  1. Defrost frozen peas if using by placing them in warm water or at room temperature.
  2. Combine defrosted peas, tahini, lime juice, and fresh jalapeño in a blender. Blitz until creamy but with some chunkiness.
Assembling the Tacos
  1. Brush one side of each corn tortilla with olive oil and preheat a large frying pan over medium heat.
  2. Place tortillas oiled side down in the pan. Fill one half of each tortilla with the roasted mushrooms and black bean filling, then fold the tortilla in half.
  3. Fry for 2 minutes on each side until crispy and golden brown.
Serving
  1. Serve the tacos with pea guacamole on the side, garnished with pickled red onion and lime wedges.

Notes

For extra flavor, consider adding fresh cilantro or diced avocado to your filling. Adjust heat by modifying jalapeño or chili powder to your taste. You can swap black beans with pinto or kidney beans.