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Crispy Black Bean Mushroom Tacos with Chipotle Crema and Lime Pickled Onions Recipe

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4.1 from 15 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Diet: Vegan

Description

These Crispy Black Bean Tacos are a flavorful vegan twist on a classic favorite. Made with a savory blend of toasted walnuts, cremini mushrooms, black beans, and a blend of spices, these tacos are filled with a hearty, textured mixture. Baked to golden crisp perfection and served with chipotle crema, lime pickled onions, and shredded lettuce, they make a satisfying and delicious meal perfect for any taco night.

Ingredients

For the Taco Filling

  • ½ cup (56g) walnuts, broken into pieces
  • 8 ounces (227g) cremini mushrooms, roughly chopped (tough stems removed)
  • ¼ cup (20g) nutritional yeast
  • 1 teaspoon porcini mushroom powder (optional)
  • 1 (15 oz / 425g) can black beans, drained and rinsed
  • 3 tablespoons (42g) olive oil or avocado oil, plus more for cooking tacos
  • 4 fat cloves garlic (20g), finely chopped
  • 1 tablespoon chili powder (2 tsp for less heat)
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1½ teaspoons dried oregano (or Mexican oregano)
  • ¾ teaspoon kosher salt
  • ~10 twists black pepper
  • ½ cup (120g) mild salsa, strained of excess liquid

For Assembly

  • 8 to 12 taco-sized flour tortillas
  • 1 to 1½ cups (100 to 150g) shredded vegan cheese
  • 5-Minute Chipotle Crema (see recipe card)
  • Lime Pickled Onions (optional, see recipe card)
  • 2 to 3 cups (~100g) shredded lettuce

Instructions

  1. Prepare Lime Pickled Onions (Optional): Make the lime pickled onions first and allow them to macerate while you prepare the rest of the taco filling.
  2. Preheat Oven: Preheat your oven to 425ºF (220ºC) and place racks in the top third and bottom of the oven.
  3. Toast Walnuts: Heat a large frying pan over medium-low heat. Add walnuts and toast for about 5 minutes, tossing frequently until golden brown and fragrant. Meanwhile, drain, rinse, and pat dry the black beans as much as possible.
  4. Make the Taco Spice Blend: In a small bowl, stir together chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper. Set aside.
  5. Process Filling Mixture: Place toasted walnuts in a food processor and pulse a few seconds until finely crumbled but not paste. Add mushrooms, nutritional yeast, and porcini powder; pulse a few times until mushrooms are finely chopped. Add black beans and pulse about 10 times to break beans up while leaving some intact. Mixture should be moist but not sticky.
  6. Sauté Mixture: Return frying pan to medium heat, warm 3 tablespoons oil, then add garlic. Stir for 2 to 3 minutes until garlic just begins to color—not browned. Add the prepared taco spice blend; stir constantly for 20 to 30 seconds until fragrant. Add the bean-mushroom mixture, tossing to coat with spiced oil. Cook, stirring occasionally, for 5 to 7 minutes, deglazing with small splashes of water if sticking. Reduce heat to medium-low, stir in strained salsa to deglaze and incorporate any browned bits, cook 1 more minute until thick and spreadable. Adjust salt to taste and remove from heat.
  7. Assemble Tacos: Spread about ¼ cup (56g) of the filling on one side of each tortilla. Sprinkle with shredded vegan cheese, fold the tortilla over the filling, pressing edges to seal.
  8. Bake Tacos for Crispiness: On a large rimmed baking sheet, brush 1 tablespoon oil evenly. Arrange tacos single layer without overlap and brush tops lightly with oil. Bake on the bottom rack for 8 to 12 minutes until golden and crispy on top. Flip tacos and bake on upper third rack for 5 minutes until bottom is crispy and golden.
  9. Serve: Let tacos cool slightly as they will be hot. Carefully open and fill with chipotle crema, lime pickled onions, and shredded lettuce. Serve remaining crema on the side for dipping.

Notes

  • Porcini mushroom powder adds an umami depth but is optional.
  • Flour tortillas work best for folding and crisping, but corn tortillas can be used if preferred.
  • The vegan cheese can be any meltable plant-based cheese suitable for warming.
  • Lime Pickled Onions add brightness and can be omitted if desired.
  • To ensure evenly crisp tacos, use a rimmed baking sheet and avoid overlapping tacos during baking.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://saraflavors.com/crispy-black-bean-mushroom-tacos-with-chipotle-crema-and-lime-pickled-onions-recipe/