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!