If you like Mexican food, try these vegan mushroom tacos. Buy your favorite corn tortillas or make them yourself, fill them with tasty mushrooms and beans, and finish off with corn salsa.
Ingredients
Charred Corn Salsa
- 2 ears fresh corn husked
- ½ red onion finely chopped
- 1 jalapeño seeded and minced
- 1 small bunch cilantro chopped
- Juice of 1 large lime
- Kosher salt
Mushroom Tacos
- 2 tbsp (30 ml) avocado oil
- 3 cloves garlic minced
- 2 tbsp (30 g) tomato paste
- 1 tsp smoked paprika
- 8 oz (225 g) cremini mushrooms trimmed and cut into bite-sized pieces
- 1 can (15-oz [425-g]) pinto beans drained and rinsed
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) pure maple syrup
- 1 chipotle pepper in adobo minced + 1 tbsp ((15 ml)) adobo sauce
- 1 tbsp (15 ml) apple cider vinegar
- 4 to 6 corn or flour tortillas
For Topping (optional)
- Shredded romaine lettuce
- Chopped fresh cilantro
Instructions
- For the salsa, heat a large skillet, preferably cast iron, over high heat until very hot. Add the corn ears and cook for 8 to 10 minutes, turning occasionally, or until charred on all sides before transferring to a plate. Once cool enough to handle, use a sharp knife to shave the kernels off the cob. Mix with the remaining salsa ingredients and season with salt to taste.
- For the taco filling, allow the skillet to cool off slightly, then heat the oil over medium heat. When shimmering, add the garlic, tomato paste and smoked paprika. Toast for 1 to 2 minutes, or until fragrant.
- Add the mushrooms, pinto beans, soy sauce, maple syrup, chipotle pepper and adobo sauce. Cook for another 5 to 7 minutes, or until the mushrooms have softened and the sauce has thickened.
- Turn off the heat and stir in the vinegar. Briefly heat your tortillas, one at a time, in a nonstick pan or directly on a burner (if you have a gas stove) until soft and pliable. Load up each one with the mushroom filling, a spoonful of corn salsa and any desired toppings.