If you had to pick just one type of food to eat forever, what would it be? While pizza often comes to mind for me, I think I’d actually opt for tacos. You can easily create unhealthy versions loaded with ground beef and sour cream, but for me, a taco means grilled or roasted veggies, fresh herbs, creamy avocado, and a splash of lime, all wrapped in warm, charred corn tortillas. It’s the ideal combination of nourishment and taste, and these mushroom and black bean tacos I whipped up are a perfect example.

As I crafted this year’s meal plan—a 5-day plant-based experience—I knew tacos would be a must. After considering various fillings like Brussels sprouts, cauliflower, and sweet potatoes, I decided mushrooms would take the spotlight. There’s a growing fascination with mushrooms in the culinary world, and if you’ve seen the Netflix documentary, Fantastic Fungi, you’ll understand why. I kept the recipe straightforward for easy weeknight dinners, but each ingredient bursts with flavor, ensuring they’re anything but dull.

Keep reading for tips on preparing these mushroom and black bean tacos, and find the recipe at the end.

mushroom and black bean tacos are a delicious vegan plant-based dinner

Why Mushrooms Are a Nutritional Wonder

Right now, mushrooms seem to be dominating conversations in foodie circles. Though they aren’t hallucinogenic, they’re almost like little “magic mushrooms” due to their impressive health benefits: various types are known to boost immunity, combat cancer, and are rich in vitamins, minerals, and antioxidants.

As reported in the Whole Foods trend forecast, functional mushrooms like reishi, chaga, cordyceps, and lion’s mane are gaining recognition as health-boosting ingredients in supplements, coffee, tea, snacks, and broth.

“People are incorporating functional ingredients like vitamin C, mushrooms, and adaptogens to support mental clarity and enhance immune health.”

I’m always looking for ways to include more mushrooms in my meals, and while I used shiitakes here, many varieties offer health benefits.

mushroom and black bean tacos are a delicious vegan plant-based dinner

Preparing Tacos for a Larger Group

Making mushroom and black bean tacos for a crowd is simple: just double the ingredients and let guests customize their own tacos. If you’re following the Plant-Based RE:SET, I suggest doubling the mushrooms and saving half for a Mushroom and Arugula Toast the following day. When cooking for larger groups, I make two small adjustments:

  1. Cook mushrooms in two batches. To achieve that perfect crispy texture, avoid overcrowding the pan. Sauté the first batch, transfer it to a plate, then cook the second batch before combining them in the pan to keep warm until serving.
  2. Warm tortillas in the oven. Although they won’t be quite as delicious as charred ones, it’s much quicker to heat a stack: wrap five tortillas in foil and place in a preheated 350F oven for about 15 minutes. Keep them wrapped until ready to eat.
mushroom and black bean tacos are a delicious vegan plant-based dinner

Adapting Your Mushroom and Black Bean Tacos

These gluten-free and dairy-free tacos are already quite healthy, but here are some easy swaps:

  • If you’re avoiding corn, try a cassava flour tortilla from a brand like Sieté.
  • Short on time for cooking beans? Use canned vegetarian refried beans and heat them in the microwave. I enjoy Amy’s Organic Refried Beans, which are tasty and pre-seasoned.
  • Didn’t prepare pickled onions? No worries; fresh chopped green onions work just as well.
Mushroom and black bean tacos_easy vegetarian meals for one

Storing Leftovers

Mushroom and black bean tacos make for a fantastic leftover lunch. Store the beans and veggies in separate airtight containers in the fridge, then combine them with warmed tortillas for a quick meal. Alternatively, I enjoy using leftover sautéed mushrooms on sourdough toast with creamy ricotta—get the recipe here!

Check the recipe below, which is part of our Plant-Based RE:SET—a new 5-day meal plan launching on January 21st! It includes delicious breakfast, lunch, and dinner ideas to help you feel lighter and more energized.

Prep Time

40 minutes

Cook Time

25 minutes

Categories

Ingredients

  • 1 can black beans
  • Extra virgin olive oil
  • 3 cloves minced garlic, divided
  • 2 cups sliced shiitake mushrooms
  • Kosher salt and freshly ground black pepper
  • 6 corn tortillas
  • 1 avocado, sliced
  • 1 lime cut into wedges
  • chopped cilantro
  • Quick pickled red onions (instructions below)

Instructions

  1. Prepare the Quick Pickled Red Onions (instructions below).
  2. In a small saucepan, heat 1 tablespoon of olive oil and 1 minced garlic clove over medium-high heat for one minute. Add the can of black beans with liquid, a pinch of salt, and 4 cilantro stems. Bring to a boil, then simmer for 15 minutes until thickened. Turn off the heat.
  3. In a separate pan, heat olive oil, add remaining minced garlic and sliced shiitake mushrooms, cooking for 10 minutes over medium heat while stirring frequently. Season with salt and pepper.
  4. Char the tortillas: hold each tortilla over a gas burner with tongs for 15 seconds on each side until slightly blackened and crispy at the edges or heat in a hot skillet.
  5. In the charred corn tortillas, layer beans, mushrooms, sliced avocado, pickled red onions, cilantro, and a squeeze of lime. Enjoy!

Quick Pickled Red Onions

Ingredients

  • 1 cup water
  • ½ cup apple cider vinegar
  • 2 tablespoons sugar
  • ½ tablespoons salt
  • 1 red onion, thinly sliced

Instructions

  1. Bring water to a simmer, whisk in sugar and salt, then remove from heat.
  2. Place the red onion in a large mason jar or bowl.
  3. Pour the hot water mixture and vinegar over the onions, shake, and let sit at room temperature for 1 hour or store in the fridge for up to a week.