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Spicy Black Bean & Shitake Mushroom Street Tacos

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!

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

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
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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Fill the tortillas with the beans, corn and mushroom filling, cilantro, and tomatoes, and squeeze one more burst of lime juice over the top.
  5. Enjoy!

Notes

  • NOTE: If you’re not using a well-seasoned cast-iron skillet or a non-stick pan, you may need to add a tbsp. (15 ml) of oil to prevent sticking.