Are you finding it challenging to adopt a vegan lifestyle due to limited restaurant options? Living in sunny SoCal close to the border means there are fantastic Mexican eateries, but most of them offer only one vegan choice – typically a simple bean and cheese burrito or a ‘veggie’ burrito consisting of rice, beans, pico, guac, lettuce, and sometimes sour cream. If you dislike avocados or can’t have sour cream, it becomes even more difficult to find a filling and enjoyable meal. But fear not! Inspired by a delightful restaurant that serves delectable street tacos, we’ve crafted an incredible recipe for Vegan Mushroom Street Tacos, featuring sautéed mushrooms, black beans, street corn, and a flavorful cilantro ‘crema.’
Why you’ll love these vegan mushroom street tacos?
- Hearty and Satisfying: These vegetarian tacos go beyond the typical bean-based options and still offer a substantial and fulfilling experience.
- Uniquely Delicious: Unlike regular ‘vegetarian tacos’ that often rely on beans, pico, guac, and lettuce, these tacos present a diverse array of textures and flavors that will delight your taste buds.
- Great Leftovers: You’ll likely find it challenging to resist eating them all in one sitting, but if you manage to have leftovers, they’re just as scrumptious the next day!
How to make these tacos?
- Sauté the Mushrooms: Slice and wash the mushrooms before heating a pan over medium-high heat. Add the mushrooms and cover, letting them sauté for about 5 minutes until they darken and reduce in size. Mix in garlic, 1/4 tsp chili powder, 1/4 tsp paprika, and 1/4 tsp cumin. Continue cooking without a lid until any excess liquid evaporates. Remove from heat.
- Cook the Street Corn: In the same pan, add 1/4 finely chopped onion and drained canned whole kernel corn. Sauté until the onion browns (approximately 3-5 minutes). Add garlic, 1/2 tsp cumin, 1/2 tsp paprika, 1/2 tsp chili powder, and salt to taste (about 1/2 tsp). Cook until the corn starts to char slightly, then remove from heat.
- Prepare the Black Beans: In a bowl, combine one rinsed and drained can of beans with 1/2 tsp chili powder, 1/2 tsp paprika, 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Stir well and microwave for 60-90 seconds.
- Make the Cilantro ‘Crema’: Rinse a bunch of cilantro and remove any wilted leaves. In a blender, blend the cilantro, 1/3 cup yogurt or vegan mayo, 1 tsp salt, 1 tsp cumin, lime juice, 1 tsp garlic, and 1/4 cup cashews (skip cashews if using mayo, as they help thicken the crema when using plain yogurt) until smooth.
- Warm the Tortillas: Heat a pan over medium heat and warm the corn tortillas. Flip them and melt cheese (about 1 tbsp) while the other side warms. Feel free to use regular or vegan cheese.
- Assemble the Tacos: Over the melted cheese, add a spoonful or two of sautéed mushrooms, a spoonful of black beans, a spoonful of street corn, a drizzle of cilantro crema, and top it all off with arugula. Savor the delightful blend of flavors!
Related Recipes
Vegan Tofu Taco Filling
Plant Based Fajita Veggies
Vegan Mushroom Street Tacos
A delicious vegetarian take on street tacos that are sure to impress with mushrooms, corn, and black beans.
Equipment
- skillet
Ingredients
Mushrooms
- 8 oz mushrooms sliced
- 1 tsp minced garlic
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp chili powder
- ½ juice of lime half
Corn
- 1 can whole kernel corn drained
- ¼ onion finely chopped
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp paprika
- ½ juice of lime half
- ½ salt
Black Beans
- 1 can black bean rinsed and drained
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp chili powder
- ½ tsp salt
Cilantro Crema
- 1 bunch cilantro
- ⅓ cup yogurt or vegan mayo
- ¼ cup cashews omit if using mayo
- 1 tsp salt
- 1 tsp cumin
- 1 tsp minced garlic
- 1 juice of lime
Tacos
- 8 corn tortillas
- ½ cup shredded cheese
- ½ cup arugula
Instructions
Mushrooms
- Wash and slice the mushrooms. Heat a skillet over medium-high heat. Add some oil and then the mushrooms.
- Cover and cook until the mushrooms are starting to brown and release liquid. Add the garlic and continue to cook. Stir in the spices. Remove the lid and allow the excess liquid to cook off. Squeeze half a lime over the mushrooms allowing the juice to sizzle.
- Remove mushrooms from pan.
Corn
- In the same skillet add more oil. Add the onion and drained corn. Cook until onion starts to brown. Add the garlic and spices. Stir in well.
- Continue cooking until the raw aroma of garlic is gone and the corn starts to char. Squeeze half of lime over the corn and allow the juice to sizzle. Then remove from heat.
Black Beans
- Rinse and drain a can of black beans.
- Add black beans and spices to a bowl and stir well. Place in microwave for 60-90 seconds.
Cilantro 'Crema'
- Add rinsed cilantro, yogurt, juice of lime, spices, cashews, and garlic to a blender or grinder. Blend until smooth. If using vegan mayo instead of yogurt you can omit the cashews, they're used to thicken the sauce).
Taco Assembly
- Heat corn tortillas over medium heat. Once you flip the tortilla, add about 1 tbsp cheese to the top of tortilla and let it melt. Remove from heat and repeat for all tortillas.
- Add two spoons of mushrooms, a heaping spoon of black beans, a heaping spoon of corn, generous drizzle of cilantro crema, and handful of arugula to each tortilla.
- Enjoy hot! Leftovers can be kept for up to 4 days in the fridge.
Notes
You can make these fully vegan by using vegan shredded cheese or omitting the cheese. Use vegan mayo or non-dairy yogurt in place of the yogurt in the sauce.
I like these best with corn tortillas, but you can use wheat as well.
Tried this recipe?Let us know how it was!
Thank you for reading. I’d love to know what you thought of these tacos in the comments below! I know it takes time, but it helps me improve for the future and see what my readers like and should be the focus.
Cassie
(Visited 921 times, 1 visits today)