Warm, crispy tortillas stuffed with flavorful beans, tomatoes, and mushrooms: these Crispy Black Bean, Tomato, and Mushroom Tacos with Avocado Crema are heavenly for vegetarians and carnivores alike!
I’m not vegetarian… like not even close. I practically live off of chicken and salmon (oh, and tacos!!). After a while, though, it gets boring. I think I can speak for my entire family when I say if we have one more bite of chicken, we’re going to start growing feathers…So, when I was thinking about dinner tonight, I was in the mood for something vegetarian. Now, I’m not talking about a boring plant-based recipe that doesn’t fill you up; rather, I decided to go with perfectly crisp corn tortillas stuffed with black beans, tomatoes, mushrooms, onions, cilantro, and spices. Amazing decision.
The best part? Well, I honestly can’t decide here. But, the homemade crispy shells are a game-changer. Baked instead of fried, they are healthier than your average hard shell, but they are SO much better. And no, I didn’t hand-make my tortillas, so they aren’t completely homemade… but let’s be real, who has time for that?! I’d say that stuffing your corn tortillas, drizzling them with olive oil, and then baking them off is a way easier option for a weeknight dinner.
These are a perfect vegetarian addition to any Mexican party spread, especially because you can make them ahead of time! Simply stuff and crimp your shells, pop them in the fridge, and then put them in the oven when its time to bake them off. Finish it off with a to-die for avocado crema (made entirely in the blender), and you have yourself an easy meal for entertaining!
Me, on the other hand, I love these for a weeknight dinner. Pair them with a simple salad, like my Mexican Corn and Pepita Salad with Cilantro Lime Vinaigrette, and you have yourself an easy meal! These Crispy Black Bean, Tomato, and Mushroom Tacos with Avocado Cream are extremely filling and hearty, while still being healthy and full of nutrients for a well rounded dinner.
Leave me a comment if you give these a try! Enjoy!
Crispy Black Bean, Tomato, and Mushroom Tacos with Avocado Crema
Course: All RecipesCuisine: Mexican, AmericanDifficulty: Easy6
servings30
minutes40
minutes1
hour10
minutesWarm, crispy tortillas stuffed with a flavorful beans, tomatoes, and mushrooms: these Crispy Black Bean, Tomato, and Mushroom Tacos with Avocado Crema are heavenly for vegetarians and carnivores alike!
Ingredients
- filling:
2 tbsp olive oil
1/2 yellow onion, diced
1 8oz package Baby Bella mushrooms, diced
3 cloves garlic, minced
1 tsp ground cumin
1/2 tsp oregano
1/2 tsp chili powder
1/2 tsp salt
1 15 oz can low sodium black beans
1 15 oz can finely diced tomatoes
1/2 cup medium spiced green chiles, chopped
1/4 cup fresh cilantro, chopped
- assembly:
1/4 – 1/2 cup olive oil
1/2 cup cheddar or Mozzarella cheese, shredded*
12 corn tortillas*
24 toothpicks
- avocado crema:
2 avocados
2 limes, juiced
1/4 cup plain greek yogurt
2 cloves garlic
1 jalapeño pepper, optional
salt and pepper, to taste
Instructions
- Preheat the oven to 425 degrees.
- for the filling:
- In a large skillet, heat olive oil over high heat. Once hot, add the onions and mushrooms, and sauté for 5-8 minutes, or until the onions are translucent. Add in the garlic, cumin, oregano, chili powder, and salt. Mix and cook for another minute.
- Stir in the beans, tomatoes, green chiles, and cilantro. Turn heat to medium and continue to cook for another 5-10 minutes, or until the mixture thickens slightly.
- avocado crema:
- In a blender or food processor, combine all avocado crema ingredients.
- assembly:
- Microwave tortillas for 30 seconds, or until they are pliable enough to bend. Place tortillas on a baking sheet, and spray or rub both sides of tortillas with olive oil.
- Sprinkle cheese on each tortilla, then add a layer of the prepared filling. Fold the tortillas in half, covering the cheese and the filling. To keep the edges together, poke 2 toothpicks through the tortilla on an angle.
- Transfer to the oven and cook for 10 minutes, flipping once half way through. The tortillas should be crisp and golden.
- Serve with the avocado crema and enjoy!
Notes
- You can omit the cheese if you’re dairy free and it will still taste great! You could also use a Mexican blend or cotija cheese, although cotija does not melt as well.
- Although less traditional, flour tortillas would also be good. You may not need to use the toothpicks to hold them together.
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