Wild mushrooms bring a touch of the exotic to these simple tacos that are also piled high with black beans, avocado, and cheese.
Ingredients
- ½ (15 oz) can black beans
- 1 tbsp olive oil
- 2 (4 oz) pkg wild mushrooms
- 1 tsp minced garlic
- 1 tsp ground cumin
- 1 avocado
- 1 bunch cilantro
- 1 lime
- 8 corn tortillas
- 3 oz crumbled queso blanco
Steps
- Drain and rinse the black beans. Add oil to a skillet over medium heat. Add the mushrooms, garlic, and cumin; sauté for 10 min. until tender. Stir in the black beans and cook for 1 min., or until beans are warmed through.
- Meanwhile, halve the avocado and remove the pit. Slice the avocado and chop the cilantro. Cut the lime into wedges
- Wrap the tortillas in a damp paper towel and microwave on high 30 sec. Fill each tortilla with mushroom filling and top with avocado slices, cilantro, and queso blanco. Serve with lime wedges.
This recipe is
- Vegetarian
Tags
- Superfast
- quick
- vegetarian
- October 2017
- 15 Minutes
Nutrition information
- Calories 338kcal 17%
- Fat 16.1g 25%
- Saturated fat 4.5g 22%
- Carbs 39.5g 13%
- Sodium 400mg 17%
- 1.8g sugar
- 11.8g fiber
- 13.4g protein
- 15mg cholesterol
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