Spicy Black Bean & Shitake Mushroom Street Tacos

Name: Spicy Black Bean & Shitake Mushroom Street Tacos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 to 10 mini tacos
Ingredients: 2 cups 15 oz [425 g] black beans; 2 cups 480 ml water; 2 tablespoon 30 g chili powder, divided; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 ½ teaspoon 7.6 g ground pink sea salt (or to taste); Black pepper to taste; 1 medium white or yellow onion; 2 cups 293 g sweet yellow corn; 2 cups 150 g sliced shitake mushrooms; ⅓ cup fresh lime juice; salt and pepper to taste; 8 to 10 mini tortillas; toppings; 1 cup cilantro leaves; 1 cup sliced cherry tomatoes; Lime wedges to squeeze on top

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
8 to 10 mini tacos
Course
Main Course, Others
Cuisine
gluten-free

Spicy Black Bean & Shitake Mushroom Street Tacos

Demi Foster

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Tiny but mighty street tacos! Filled with spicy black beans and fresh and delicious corn and shitake mushrooms. Takes less than 30 minutes to make!

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Ingredients

Servings

2 cups 15 oz [425 g] black beans
2 cups 480 ml water
2 tablespoon 30 g chili powder, divided
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 ½ teaspoon 7.6 g ground pink sea salt (or to taste)
Black pepper to taste

FOR THE FILLING

1 medium white or yellow onion cut in half then slivered
2 cups 293 g sweet yellow corn
2 cups 150 g sliced shitake mushrooms
⅓ cup fresh lime juice
salt and pepper to taste
8 to 10 mini tortillas about 4” [10 cm]
toppings
1 cup cilantro leaves
1 cup sliced cherry tomatoes
Lime wedges to squeeze on top

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Instructions

If using canned beans, drain and rinse and put in a small sauce pan with the water. Add 1 tablespoon (15 g) chili powder, the cumin, smoked paprika, salt, and black pepper. Stir well to combine and bring to a boil, reduce the heat to simmer and cook for 20 minutes, stirring occasionally.
Heat a large skillet to medium-high heat and add the onion, corn, and mushrooms. Stir to combine and cook for 5 minutes, or until the mushrooms begin to release their water. Add the remaining tbsp. (15 g) of chili powder, lime juice, salt and pepper, and stir to combine. Cook for another 10 minutes, or until the onion is soft and translucent and the corn is fork tender. Stir frequently to prevent sticking. See Note.
Heat the tortillas in the oven or on a gas flame on your stovetop. Be careful not to burn the tortillas or yourself! When I heat them on the flame I use a long pair of tongs with an oven mitt.
Fill the tortillas with the beans, corn and mushroom filling, cilantro, and tomatoes, and squeeze one more burst of lime juice over the top.
Enjoy!