Do you need an easy, delicious idea for meatless Monday? I've got a perfect solution for you! I'm a big fan of mushrooms in just about anything. Mushrooms are a great replacement for meat if you are trying to make some healthier choices or just trying to be more budget friendly. I will often add diced mushrooms to ground beef when making tacos or lasagna - the textures are very similar and when mixed with spices, sauces, etc, they blend really well together. Last week, BBQ mushroom tacos were created in an effort to use the mushrooms in my refrigerator that were looking a little sad. You could absolutely add ground beef or shredded chicken to this dish if you have some. These quick little street tacos were a hit at my house! BBQ Mushrooms Tacos (makes 6 street tacos) 2 cups sliced mushrooms 1 cup black beans - drained and rinsed 1/3 cup BBQ sauce of your choice 2 tsp olive oil 1/2 tsp salt 1/4 tsp pepper 1/4 tsp smoked paprika Pinch of cayenne pepper Slaw Topping: 2 cups shredded slaw mix - you could use traditional cole slaw mix, broccoli slaw mix, or make your own combination. I love cabbage, carrots, and broccoli together. Dressing: 1/3 cup mayo 2 tsp white vinegar 2 tbsp sugar 1 tsp spicy brown mustard 6 corn tortillas (street taco size) for serving For topping: queso fresco crumbles, fresh cilantro, pickled onions or jalapenos, lime wedges 1. Wipe the mushrooms with a paper towel and slice. Drain and rinse the black beans. 2. Heat a large skillet over medium heat and add 2 tsp of olive oil. Add the mushrooms and saute until starting to soften (3-5 minutes). 3. Lower the heat and add the black beans. Add BBQ sauce and stir to coat the mushrooms and beans well. Season with salt, pepper, smoked paprika, and a pinch of cayenne pepper. Lower the heat to a simmer. Let the mixture cook until heated through. 4. While the mushrooms and beans are cooking, prepare the slaw. 5. Wash, peel, and shred vegetables if using fresh. If using bagged, pre-cut slaw, wash and drain well. Add to a medium mixing bowl. 6. In a separate bowl, whisk together the mayonnaise, vinegar, sugar, and spicy mustard. 7. Pour the dressing over the slaw and mix to coat well. 8. In a small skillet over medium heat, warm the corn tortillas. 9. Once the mushroom mixture is heated through, divide amongst the 6 corn tortillas. 10. Top each taco with slaw. Garnish with queso fresco crumbles, fresh cilantro, and pickled onions or jalapenos. Serve with a squeeze of fresh lime juice.
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