Looking for a tacos recipe that’s equal parts easy as it is tasty? Then I have just the thing for you! When I first stopped eating meat, beans became a big proponent of my diet. Since then, I’ve played around with lots of other vegetarian proteins, but beans remain a favourite. In this recipe, I get to combine my favourite bean of all time – black beans – with crunchy salad, tomato salsa, and soft tortillas. What’s not to love?!
If you’d like to try this recipe, but want an even easier way to make it, you’ll be pleased to learn that this recipe is one of hundreds of recipes from HelloFresh! As the UK’s #1 recipe box delivery service, they offer quick, easy meals that you can select each week and cater to your food choices too. I especially like using HelloFresh as it helps me to cook a variety of meals, while using pre-portioned ingredients so I don’t make any food waste! If you want to give it a try, use the code HELLOAFF50 to get 50% off your first box, as well as 35% off next three boxes!
The Quickest & Easiest Tacos Recipe
This is my #1 tacos recipe, and for good reason. First, the “meat” of the dish is a combination of my favourite type of beans – black beans – and baked portobello mushrooms, which give such a juicy texture and flavour! Next, the tomato salsa is out of this world. I’m no spice demon, but the kick of the sriracha sauce alongside juicy baby plum tomatoes is just so scrumptious. And let’s not forget the all important crunch from the lettuce, wrapped by the soft, warm tortilla bread.
If you’d like to make this dish vegan, all you need to do is swap out the cheddar cheese for vegan cheese (or use no cheese at all!) I tend to avoid dairy but my partner loves cheese, so we met in the middle for this dish.
Finally, let me give you a pro tip: when assembling this dish, I like to place the beans and mushrooms in first and then the cheese, so it gets all melty. Follow it up with the salsa and salad, and voilà! When serving up food, I like to think about temperature, and for tacos, the golden rule is hottest in first, coldest last. It might not seem like a lot, but a little attention to detail makes a big difference!
Black Bean & Portobello Mushroom Tacos Recipe
Serves 2 – 30-35 minutes – Medium Spice – 2 of your 5 a day – Vegetarian
- 2 x Portobello mushroom
- 1 x Red onion
- 1 x Garlic clove
- 1 x Baby gem lettuce
- 390g Black beans
- 12 x Baby plum tomatoes
- 2 tbsp Sriracha sauce
- 30g Cheddar cheese (or vegan cheese)
- 2 tbsp Tomato purée
- 1 tbsp Mexican spice mix
- 10g Vegetable stock paste
- 6 x Plain taco tortilla
- 1 tbsp Olive oil
- 2 tbsp Cooking oil
- Salt and pepper, to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the stalks from the portobello mushrooms and pop them onto a lightly oiled baking tray. Drizzle with oil and season with salt and pepper. When the oven is hot, roast on the top shelf until tender, 20-25 mins.
- While the mushrooms cook, halve, peel, and thinly slice the red onion. Peel and dice the garlic (or use a garlic press). Trim the baby gem lettuce, halve lengthways, then thinly slice widthways. Drain and rinse the black beans in a sieve.
- Roughly chop the baby plum tomatoes, then transfer to a medium bowl with all of their juices. Add a drizzle of olive oil and as much of the sriracha as you’d like (add less if you’d prefer a milder flavour). Season to taste with salt and pepper, then set your sriracha salsa aside. Grate the cheese.
- Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the onion and cook until softened, 5-6 mins. Stir in the garlic, tomato purée, and Mexican style spice mix (add less if you’d prefer a milder flavour), then cook for 1 min more. Add the beans, veg stock paste, and 150ml cold water to the pan, stir everything together, then cook until the beans begin to break down, 5-6 mins.
- Once the beans have started to break down, roughly mash half of them in a pan with a potato masher (or the back of a wooden spoon). Allow to simmer until thickened, 3-5 mins, then remove from the heat. Taste and season with salt and pepper. Meanwhile, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.
- Once the mushrooms are roasted, remove them from the oven and thinly slice (use a knife and fork as they’re hot). Pour any juices from the tray into the refried beans and stir through. Lay the warmed tortillas on plates (3 per person) and top with refried beans, sliced portobello mushrooms, and lettuce – as much as you’d like. Spoon over the sriracha salsa and sprinkle with cheese to finish. Enjoy!
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If you’re looking for more easy, quick, and delicious recipes to try, I thoroughly recommend HelloFresh! I’ve been using HelloFresh for years now, and love learning new recipes through the service, as well as ways to reduce on food-waste in my home. With pre-portioned ingredients, easy to follow recipe cards, and more sustainable packaging than ever before, it’s well worth trying! Use code HELLOAFF50 to get 50% off your first box, and 35% off next three boxes (and be sure to let me know how you get on!)