Easy Vegan Tacos in 10 mins
Super tasty mushroom and blackbean Tacos that take 10 mins to make – these are epic and a real crowd pleaser!
Takes 10 minutes
Serves 6
Ingredients
- Whole Wheat tortillas 300g slice into small 8-9cm circles OR 8-10 small soft tortillas
Blackbean mushroom salsa
- 1 tbsp olive oil
- 150 g Oyster mushrooms or mushroom of choice
- 1 tin of Black beans
- 10 Cherry tomatoes
- 2 tbsp tamari/ soy sauce
- 3 Scallions or green onions
- 1 clove of garlic
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1.5 tsp ground cumin
- Chilli flakes to serve
Coriander yogurt
- 1 x lime
- 200 ml coconut yogurt natural or Soy natural yoghurt
- 15 g fresh coriander/ cilantro
Guacamole
- 2 ripe avocados
- 10 cherry tomatoes
- 1 lime
- ¼ red onion
- 1 clove garlic
- Pinch salt
- ½ tsp ground cumin
- Pinch black pepper
Pickled red onion
- 3/4 Red onion
- 50 ml white rice vinegar or apple cider vinegar
- 50 ml water
- Pinch salt
Instructions
Pickled the red onions
- First let’s pickle the onions. This will bring out the bright pink colour and soften the raw onion taste as well as give a nice acidity to the tacos. Peel and slice the red onion into long thin slices. In a glass add the sliced onion along with the vinegar and fill the remaining space with water so that the onions are submerged and leave to sit to pickle.
Prep the veg
- Finely dice the coriander including the stalks
- Slice the scallions, quarter the cherry tomatoes and finely slice the mushrooms into small bite sized pieces. Drain and rinse the black beans
Make the coriander yoghurt
- Mix the soy yoghurt with half the diced coriander and the juice of 1/2 lime and mix well, this is to function like a healthier sour cream.
Cook the mushrooms and make the salsa
- Heat a non-stick wide bottomed pan on high heat. Add 1 tbsp oil and once hot add the mushrooms along with a pinch of salt and cook for 5 mins stirring regularly
- Add the scallions and the black beans and cherry tomatoes and pinch of salt a fry,
- Slice the garlic finely and add to the pan
- Fry to 2-3 mins stirring regularly
- Add the spices and tamari and mix well and turn off the heat, taste and adjust the seasoning to your liking.
Make the guacamole
- Halve the avocados and remove the pit. Scoop the avocado flesh onto a chopping board and dice into small squares. Squeeze the juice of ½ a lime over the avocado with a pinch of salt and mix. Peel the garlic and red onion, then finely chop and add to the bowl. Quarter the cherry tomatoes and add them to the mixture.Sprinkle in the cumin, salt and black pepper and add it to the bowl.
- Use a fork to mash some of the avocado to bring it together until well combined but still chunky. Adjust the seasonings to taste.
Plate up using a muffin tray
- To plate up, use a muffin tray turned upside down to hold the tacos while you fill them.
- Add a tbsp of the yoghurt coriander mix
- A generous spoonful of the mushroom black bean mix, followed by a generous serving of guacamole
- Top with some pickled red onion and some chopped coriander
- Enjoy!
