Mushroom Quesatacos
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
3
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Calories
266 kcal
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Course
Main Course, Lunch, Dinner
Mushroom Quesatacos
Description
The recipe begins by cooking sliced mushrooms and red onions in oil with soy sauce or tamari, ginger garlic paste, maple syrup, lime juice, gochujang, paprika, chili powder, Cajun spice blend, and salt. Covered and stirred occasionally, the mushrooms release moisture and absorb the bold seasonings for 15 to 20 minutes until cooked through.
To make the quesatacos, tortillas are brushed with hot sauce and sprinkled with chili powder before being placed sauce-side down on the skillet. The spiced mushroom mixture and vegan cheese are added to one half, then the tortilla is folded and cooked to melt the cheese and crisp the exterior. Additional toppings like chopped onions, sliced jalapeños, cilantro, and vegan sour cream complement the tacos.
This naturally nut-free recipe can be made gluten-free by using tamari, gluten-free gochujang, and tortillas, or soy-free by substituting coconut aminos and adjusting seasonings. The combination of sweet, spicy, and umami flavors creates a distinctive plant-based taco that works well for casual meals or gatherings.
Ingredients
For the Mushrooms
- 1 teaspoon neutral cooking oil or more if needed, generic cooking oil
- 1/2 cup red onion sliced
- 10 ounces mushrooms chopped into 1/8” slices or sticks. I like to use white or cremini or baby portabella mushrooms.
- 1.5 tablespoons soy sauce or use tamari for gluten-free
- 1 tablespoon ginger garlic paste or 3 cloves garlic minced, and 1/3 inch ginger minced
- 1 tablespoon maple syrup
- 2 tablespoons lime juice
- 1 tablespoon gochujang
- 1 teaspoon paprika
- 1 teaspoon chili powder blend
- 1 to 2 teaspoons cajun spice blend
- pinch of salt
For Making the Quesatacos
- 3 flour tortilla gluten-free if needed, 6 to 8 inch
- 1 to 2 tablespoons hot sauce
- 1/2 teaspoon chili powder
- 3/4 cup vegan cheese or more, as needed. I use a mix of mozzarella and cheddar.
To Serve
- onion chopped onions, sliced jalapeños
- cilantro
- jalapeño
- vegan sour cream
Instructions
Make the cajun gochujang mushrooms.
- Heat a large skillet over medium heat. Once hot, add the oil and onions and stir for a minute. Then, add the mushrooms, all of the sauces, and the spices and salt and mix really well. Cover with a lid and cook for 15 to 20 minutes, opening the lid every 6 minutes or so to stir a little bit and check to make sure the nothing is sticking to the skillet. The mushrooms release a lot of moisture as they cook, so you shouldn’t need to really add any extra moisture.
- Continue to cook until the mushrooms are cooked to preference. Then, remove the mushrooms from the skillet or just move them to the side, if you have a large enough skillet.
Make the Quesatacos.
- Take one tortilla and brush some hot sauce on one side and sprinkle a little bit of the chili powder. Then, place tortilla into the skillet, hot-sauce-side down.
- Add some of the mushrooms and some cheese to half of the tortilla, and fold the tortilla over. You can add cheese on both sides of the mushrooms, if you like.
- Continue to cook until the tortilla gets golden on one side. Then, flip and continue to cook until the tortilla is golden on the other side, as well.
- Repeat for all the tortillas, then immediately garnish with some chopped red onion, lime juice, cilantro, jalapeño, and/or vegan sour cream. Slice and serve while it's still hot and crispy.
- For higher protein(meal), add some lightly mashed black beans or pinto beans to the mushroom mix towards the end, add more of the spices and Gochujang to taste. Or serve with a side of spiced beans!
Notes
- This recipe contains no tree nuts naturally.
- To make gluten-free, use tamari instead of soy sauce, verify gluten-free gochujang, and select gluten-free tortillas.
- For a soy-free version, substitute coconut aminos for soy sauce and ensure gochujang is soy-free or replace with gochugaru flakes and balsamic vinegar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 730mg | 30% |
| Potassium | 508mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 976IU | 20% |
| Vitamin C | 11mg | 12% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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