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  4. Mushroom And Black Bean Tacos With Pickled Red Onions
Mushroom and Black Bean Tacos with Pickled Red Onions

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Ingredients

  • 1 tablespoon olive oil
  • 1 small red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 8 ounces mushrooms, sliced
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 8 small corn tortillas
  • 1 avocado, sliced
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into wedges

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Mushroom and Black Bean Tacos with Pickled Red Onions

Created by: Howcan Team

Ingredients

  • 1 tablespoon olive oil
  • 1 small red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 8 ounces mushrooms, sliced
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 8 small corn tortillas
  • 1 avocado, sliced
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into wedges

Instructions

  • In a small bowl, combine 1/2 cup apple cider vinegar, 1 tablespoon sugar, and 1 teaspoon salt. Add the thinly sliced red onion and let it sit for at least 15 minutes to pickle.
  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, until they are golden brown and tender.
  • Add the black beans, 1 teaspoon cumin, 1 teaspoon chili powder, and 1/2 teaspoon paprika to the skillet with the mushrooms. Cook for an additional 2-3 minutes, stirring occasionally, until the beans are heated through.
  • Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
  • To assemble the tacos, spoon the mushroom and black bean mixture onto each tortilla. Top with pickled red onions, sliced avocado, and chopped cilantro. Serve with lime wedges on the side.
  • Enjoy your delicious Mushroom and Black Bean Tacos with Pickled Red Onions!
Main Course
Mexican

The history of Mushroom and Black Bean Tacos with pickled red onions 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 meatless alternatives. Chefs like Rick Bayless and Alex Stupak have put their own spin on this dish, incorporating unique ingredients and techniques. The pickled red onions add a tangy and vibrant element to the tacos, elevating the overall flavor profile. Today, the best versions of this dish can be found in trendy vegetarian restaurants and modern Mexican eateries. The key to getting this dish right lies in the balance of earthy mushrooms, hearty black beans, and zesty pickled red onions.

30 min

|

4

|

320 calories

Instructions

  • In a small bowl, combine 1/2 cup apple cider vinegar, 1 tablespoon sugar, and 1 teaspoon salt. Add the thinly sliced red onion and let it sit for at least 15 minutes to pickle.
  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, until they are golden brown and tender.
  • Add the black beans, 1 teaspoon cumin, 1 teaspoon chili powder, and 1/2 teaspoon paprika to the skillet with the mushrooms. Cook for an additional 2-3 minutes, stirring occasionally, until the beans are heated through.
  • Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
  • To assemble the tacos, spoon the mushroom and black bean mixture onto each tortilla. Top with pickled red onions, sliced avocado, and chopped cilantro. Serve with lime wedges on the side.
  • Enjoy your delicious Mushroom and Black Bean Tacos with Pickled Red Onions!
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