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!