Spicy portabella tacos with avocado puree

My family loves taco night.  We have tacos almost every week.  But since I’ve become a vegetarian it’s been hard for me to find something that I love as much as our old stand by steak taco.  Until now.

If you’re not a huge fan of mushrooms (than you’re probably not reading this), you can also swap out the mushrooms out for sweet potatoes (I know, right, yum…. so feel free to add them to this too if that sounds good).  This is a really flexible recipe.

The star component to the dish is the avocado puree.  It calls for an entire head of cilantro.  When you first add it to you blender you’re going to think, man this girl is crazy, this does not make sense.  But just go with it.  Add thew whole thing in there.  No need to pull those cute leaves off the stem.  Just add it all to the blender.

The cilantro with the combination of the lime and garlic all blended up together makes this beautiful tangy, almost mouse like puree.  It’s kind of addicting.  I usually make a double batch and then add it on sandwiches, wraps, salads, whatever.  It makes a pretty ridiculous dip too.  So feel free to put some in a little bowl next to your chips and much away.  It’s that good.

Enjoy!

Black Bean and Mushroom Tacos
 
Prep time
Cook time
Total time
 
Recipe type: Main Dish, Main entree
Cuisine: Mexican, vegetarian
Serves: 4 tacos
Ingredients
  • Mushroom and bean filling
  • 1 15oz can of black beans, drained and rinsed well
  • 2 Portabella mushroom caps, cut in half and then sliced into thin strips
  • 1 shallot, sliced
  • 2 cloves of garlic, minced
  • 1 tbs cumin
  • 1 tbs chilli powder
  • 1 tsp salt/pepper
  • Avocado sauce
  • 1 avocado
  • 1 bunch of cilantro
  • 2 limes
  • 2 cloves of garlic
  • 2-3 tbs of olive oil
  • ¼ cup of cold water
  • salt/pepper to taste
  • Red cabbage Slaw
  • 1 cup of shredded red cabbage
  • juice of one lime
  • 1 tbs of chopped cilantro
  • salt/pepper to taste
Instructions
  1. Mushroom/Black bean filling
  2. Over medium heat and a skillet, heat 1 tbs of olive oil
  3. add portabella mushroom caps, toss once ensuring all slices are coated with olive oil. Return skillet to heat and let mushrooms cook without touching.
  4. Once mushrooms have browned, toss and allow mushrooms to continue to cook
  5. Add sliced shallots and cook until carmelized
  6. Add black beans, garlic and cumin. Lower heat to low. Only cook until beans are warmed through and you can smell the garlic. Do not overcook at this point
  7. Add salt and pepper to taste (do not add salt too early in while cooking the mushrooms or they will release their juices too early
  8. Avocado sauce
  9. In a vitamix, or other high speed blender, add avocado, the entire bunch of cilantro, garlic, zest and juice of one lime, 2 tbs. of olive oil, and a a few tbs of water. Blend on low/medium speed
  10. If the mixture is not incorporating easily, add another tbs of olive oil and water.
  11. Let blender run for 30 seconds, but be mindful to not overheat the avocado
  12. Place mixture in a bowl. Add more lime zest/juice to taste. Add salt/pepper to taste
  13. Red cabbage slaw
  14. in a bowl combine shredded cabbage, lime juice, cilantro. Mix.
  15. Add salt/pepper to taste
  16. Assembling tacos
  17. Heat taco shell in a dry skillet (either corn or flour tortillas work great for this) until it bubbles/browns
  18. Remove from heat
  19. Place a spoonful of avocado mixture along the center line of the shell
  20. Spoon about ¼ cup of the mushroom/bean fillling over avocado sauce
  21. on top add cabbage slaw.
  22. Fold and enjoy
  23. Avocado sauce and slaw can be made in advance and can last in the fridge for a few days.

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: