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Mushroom and Black Bean Tacos with Crispy Tortilla Strips
Created by: Howcan Team
Ingredients
- 8 small corn tortillas
- 2 cups sliced mushrooms
- 1 can (15 oz) black beans, drained and rinsed
- 1 small red onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- 1/2 cup shredded cheese (optional)
- Sour cream or Greek yogurt for serving (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Stack the tortillas and cut them into thin strips.
- Spread the tortilla strips in a single layer on a baking sheet and bake for 10-12 minutes, or until crispy and golden brown. Set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the mushrooms and sauté for 5-7 minutes, or until they release their moisture and start to brown. Remove from the skillet and set aside.
- In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
- Add the diced red onion and bell pepper, and cook for 3-4 minutes until softened.
- Stir in the minced garlic, ground cumin, chili powder, paprika, salt, and black pepper. Cook for an additional 1-2 minutes.
- Add the black beans and sauté for 2-3 minutes, or until heated through.
- Return the sautéed mushrooms to the skillet and toss to combine with the bean mixture. Remove from heat.
- To assemble the tacos, divide the mushroom and black bean mixture among the tortillas. Top with crispy tortilla strips, chopped cilantro, a squeeze of lime juice, and shredded cheese if desired.
- Serve with sour cream or Greek yogurt on the side, if desired. Enjoy!
The history of Mushroom and Black Bean Tacos with crispy tortilla strips can be traced back to the fusion of Mexican and American cuisines. This dish has gained popularity in recent years due to its delicious flavors and vegetarian-friendly nature. Chefs in regions like California and Texas have put their own spin on this dish, incorporating fresh, locally sourced ingredients and innovative cooking techniques. The best version of this dish can be found in authentic Mexican restaurants that prioritize using high-quality, organic mushrooms and black beans. The key to making this dish shine is achieving the perfect balance of earthy mushrooms, hearty black beans, and crispy tortilla strips. The tortilla strips add a satisfying crunch and elevate the overall texture of the tacos. To make this dish at home, it's important to sauté the mushrooms until they are golden brown and caramelized, and to season the black beans with a blend of aromatic spices. The crispy tortilla strips can be made by frying or baking corn tortillas until they are golden and crunchy. Alternatively, some chefs prefer to use store-bought tortilla chips for convenience. Overall, Mushroom and Black Bean Tacos with crispy tortilla strips are a delightful and satisfying dish that showcases the versatility of vegetarian Mexican cuisine. Whether enjoyed at a trendy restaurant or homemade in the kitchen, these tacos are sure to impress with their bold flavors and satisfying textures.
30 min
4
320 calories
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