About This Recipe:
This dish was inspired by Bar Verde- a great vegan Mexican restaurant in the East Village. I ordered their mushroom carnitas tacos, and was surprised at how satisfying they were since I REALLY love my pork carnitas tacos. These mushroom tacos are so easy to make, and require more assembly than actual cooking, which is perfect for a fun taco night. They are also pretty filling, but still a lighter and healthier way to make tacos at home. Happy vegan taco Tuesday!
Enjoy!
Ingredients (4 servings)
-4 large portobello mushroom caps, 1/2 inch slices
-1 box Spanish rice
-15 oz black beans
-1 avocado, sliced
-12 mini tortillas
-Salt and pepper
Pico de gallo:
-2 plum tomatoes, finely diced
-1/2 small onion, finely diced
-1 small jalapeño, finely diced
-2 tbls cilantro, finely chopped
-1 lime, juiced
Instructions (30 minutes)
1. Mushrooms: In a skillet over medium high heat, sauté the mushroom slices for 3- 4 minutes per side until browned. Season with salt and pepper.
2. Rice: Prepare the rice according to package instructions. Once the rice is done, stir in the black beans.
3. Pico de gallo: In a small bowl, combine the tomatoes, onion, jalapeño, cilantro, and lime juice, and season with salt and pepper.
4. Assemble the tacos with the mushrooms, rice and beans, sliced avocado, and pico de gallo.
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