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Mushroom and Black Bean Tacos with Avocado Crema
Created by: Howcan Team
Ingredients
- 8 small flour tortillas
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 avocado, peeled and pitted
- 1/4 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
Instructions
- In a small bowl, mash the avocado with a fork until smooth. Stir in the sour cream, cilantro, and lime juice. Season with salt and pepper to taste. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until softened, about 3 minutes.
- Add the mushrooms to the skillet and cook until they release their liquid and start to brown, about 5 minutes.
- Stir in the black beans, cumin, and chili powder. Cook for an additional 2-3 minutes until heated through. Season with salt and pepper to taste.
- Warm the tortillas in a dry skillet or in the microwave according to package instructions.
- Divide the mushroom and black bean mixture among the tortillas. Drizzle with the avocado crema and serve immediately.
The history of Mushroom and Black Bean Tacos with avocado crema can be traced back to the fusion of Mexican and vegetarian cuisines. This flavorful dish has gained popularity in recent years, especially among those seeking a meatless alternative. Chefs in regions known for their vibrant culinary scenes, such as California and Mexico, have been instrumental in perfecting this recipe. The key to a delicious Mushroom and Black Bean Taco lies in the balance of earthy mushrooms, hearty black beans, and creamy avocado crema. For the best version of this dish, head to renowned vegetarian restaurants or food trucks known for their innovative take on traditional Mexican fare.
30 min
4
320 calories
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