Mushroom Tacos

Who doesn’t love tacos?

If you are ever at a point in your life that you are aware of someone that doesn’t love tacos, I high suggest you reevaluate the aspects of your life that has led you here.

Anyways, tacos are great but meatless tacos often get treated like Harry Potter at the Dursley’s – tossed under staircase and treated like garbage. Well this recipe is the meatless taco’s invitation to Hogwart’s!


  • Your favorite taco sized tortillas
  • 8-16 oz Mushrooms
  • 1-3 tsp Lemon Juice
  • 3 Tbsp Olive Oil
  • 2-3 Cloves Garlic (Diced)
  • 1 White Onion
  • 1 Can Black Beans
  • 1-2 tsp Adobo Spice Mix
  • 1 Avocado (Optional)
  • Salt (You can substitute with garlic salt if you really like garlic, like me)
  • 1 Jar Pickled Jalapeños (Also Optional, but trust me on this)

Preparing the Mushrooms

Pre-heat a pan to low-medium heat. Wash the mushrooms thoroughly and pull the stems off. Slice the caps into ~1/4 inch slices. Add the garlic, mushrooms and 2 tbsp olive oil to the pan. Let cook until browned, stirring semi-regularly. When the mushrooms are browned, remove from heat and put into a mixing bowl. Add salt and 1-3 tsp lemon juice to taste.

Try not to eat all of the mushrooms during this part.

Onions and Black Beans

Slice the onion into 1/4 inch strips. After you’ve removed the mushrooms from the pan, add the onions with 1 tbsp olive oil. Cook until the onions turn translucent.

Rinse 1 can of black beans thoroughly. Season with 1-2 tsp Adobo spice mix. Add beans to the onions after the onions have turned translucent. Let cook for 2-3 minutes while stirring regularly.

Tacos Assemble

Layer the onions and black beans on the tortilla first. Add a layer of the mushrooms and pickled jalapeños on top of the onions. Lastly, place avocado slices neatly on top of your masterpiece and sprinkle a small amount of salt on the avocado slices.

Voila! You’ve just made meatless tacos amazing!


Chipotle Chickpeas and Baked Potato Bowls

This is my most recent meal prep obsession. Chickpeas and baked potatoes make an amazing one-two punch if you’re dieting! This meal is relatively low calorie (~350-450 cals per serving) and leaves me full for quite a long time. However, this is NOT a low-carb recipe and you should definitely be dieting on the higher carb side of things if you are going to use this recipe!

So without further delay, here’ the recipe:


  • 3 cans Garbanzo beans (Chickpeas)
    1/2 can chipotle in adobo sauce
    3 tbsp BBQ sauce
    2 lb Potatoes
  • Garlic Salt
  • Onion Powder
  • 1 tbsp olive oil


potato prep

  • Bake potatoes at 425 degrees Fahrenheit until soft, or microwave if your microwave is capable of doing so.
  • Once cooked let potatoes cool.

chickpea prep

  • Rinse chickpeas thoroughly, place in mixing bowl.
  • Add BBQ sauce to mixing bowl.
  • Dice Chipotle peppers, add to mixing bowl.
  • Mix thoroughly.
  • Add 1-3 tsp onion powder (I find you can judge based on smell and taste).
  • Mix thoroughly.
  • Let sit 10 minutes.
  • Sautee chickpeas in olive oil on medium heat for 5-8 minutes.

Putting the bowls together

  • Line bottom of bowl with baked potato, smash thoroughly with fork.
  • Coat with small layer of garlic salt to taste.
  • Layer Chickpeas over potatoes, smash gently with fork.
  • Layer 1-2 servings raw baby spinach onto Chickpeas.
  • Serve and Enjoy!

Estimated Macros

The way I prep my bowls I get 5 equal servings by dividing it up as follows:

  • 170g Chipotle Chickpeas
  • 250g Baked Potato
  • 40g Spinach

The Macros are:

  • Calories – 416
  • Carbs – 82g
  • Protein – 15 g
  • Fat – 5 g