If you could only eat one food for the rest of your life, what would it be? While part of me thinks I’d happily eat pizza every day, I’m not sure if that fully supports my health goals. But you know, that also happens to be (in my opinion) the world’s most perfect food? Tacos. Sure, you can make an unhealthy tacos with ground beef and sour cream. But when I think of banh tet, I picture grilled or roasted vegetables, fresh herbs, mashed avocados, lime juice — basically, all fresh, seasonal produce wrapped in a warm blanket. It’s toasted cornbread. It’s the perfect treat that’s both nutritious and delicious, and these mushroom and black bean tacos I created for our plant-based RE:SET are no exception.
When I started designing this year’s RE:SET — a plant-based 5-day meal plan (have you signed up to get it?) — I knew there would be a tacos on the menu. And as I weighed my filling options — Brussels sprouts, cauliflower, sweet potatoes — I quickly got the official IOTY (ingredient of the year): mushrooms. It’s no secret that there’s a mushroom obsession in our culture right now, and if you’ve seen the Netflix doc, Fantastic FungiYou know why that. I’ve kept these pretty simple to make them legit candidates for a quick weeknight dinner, but each ingredient has so much flavor, they’re nothing but boring.
Read on for some tips on how to whip up this mushroom and black bean tacos, and scroll down to the bottom to see the recipe.
What makes mushrooms such a powerful ingredient?
Mushrooms seem to be everything anyone is talking about in today’s gourmet world. While these aren’t hallucinogenic, they’re almost like “magic mushrooms” in their own right: various types have been touted as immune-boosting, anti-cancer, packed with vitamins and minerals. minerals, and contains high amounts of antioxidants. .
According to Whole Foods’ trend forecast, functional mushrooms should be on your radar, with varieties like reishi, chaga, cordyceps and lion’s mane getting street credit as well as skincare ingredients health care in functional foods and coffee, tea, fast food and broth.
“People are incorporating functional ingredients like vitamin C, mushrooms, and adaptogens to foster a tranquil environment and support the immune system.
Personally, I’m looking to incorporate all kinds of mushrooms into my diet, and while I use shiitake mushrooms in these tacos, they’re all great for you.
How to make this recipe for a crowd
These black bean and mushroom tacos are so simple to make for a large group, just duplicate all of your ingredients and place on top so everyone can make their own tacos. However, when I do these for more than four people, I tweak my process in two small but important ways:
- Saute the mushrooms in two batches. When cooking mushrooms, it’s important not to overcook the pan. You want each mushroom to come into direct contact with the pan and get crispy pancakes, instead of gathering together and “steaming”. So I spend a little more time on this step: after pan frying the first batch, I transfer to a plate while cooking the second batch, then I put them all back in the pan together to keep warm until when it’s on the plate.
- Warm the cake in the oven. Okay, they don’t completely As delicious as they are when you bake them on the stove, but who has time to bake more than 12 tortillas by hand at a time? Here’s how to heat tortillas for a crowd: Wrap five tortillas each in foil packets, then heat in a 350F oven for about 15 minutes or until warmed through. Keep each stack of cakes in foil until ready to eat.
How to change this mushroom and black bean tet cake
These gluten-free and dairy-free tacos are already super healthy and allergen-friendly, but you can count on a few changes as needed:
- Avoid corn? Use a tapioca tortilla from a brand like Sieté.
- No time to cook beans? Open a can of veggie peas and reheat in the microwave for a few minutes. I love Amy’s Organic Dried Beans, which are seasoned and super tasty.
- Forgot your onion pickle? No problem, these also go great with a bit of chopped fresh scallions.
How to store leftovers
Mushroom and black bean buns make a great leftover lunch, just store the bean and veggie mix separately in an airtight container in the fridge, then toss them together for the time it takes to warm up your cake. you the next day. Also, I love to pile leftover sauteed mushrooms on sourdough toast mixed with creamy ricotta. In fact, we’ll be sharing this recipe soon — it’s great.
Looking for a recipe, as part of our plant-based RE:SET, a new 5-day meal plan will hit your inbox on January 21st! With delicious breakfast, lunch, and dinner recipes, this is the week’s worth of meal that will leave you feeling lighter, brighter, and full of energy. Sign up here!
