Lately, I have been on the biggest mushroom kick. I have been consuming portobello burgers, sauteed mushrooms, as well as this easy mushroom, filled veggie taco.
The items you will need are easy to find and it takes no time to prepare.
1tbsp. Olive Oil
1tbsp. Butter (i use a vegan substitute)
¼ yellow onion diced
2 cloves garlic minced
½ to 1 tray of sliced mushrooms
1 can of Blackbean
2 tbsp soy sauce or coconut amino
Onion Powder/ salt
Corn Tacos (preferably organic)
¼ of a block of extra firm tofu (optional)
Place a skillet over medium heat and add oil and butter. Once the oil and butter have heated up add the onion and garlic and let cook until translucent.
Next, add your mushrooms and saute, add corn and black beans and continue to cook on low heat. Once everything is cooked through, add soy sauce and seasonings. I add the seasoning at this point because I use frozen corn I want the corns to defrost and cook through. Continue cooking on low heat for another 3-5 minutes to allow the seasonings to penetrate.
Next, warm your corn tortillas and grab your arugula and avocado. Plate and enjoy!!!
This recipe is simple, quick and easy. I hope you try it and enjoy it.
Talk to you soon, Kisses from K.