These tacos are perfect for veg and meat lovers and easy to make.
Tip: Short on time but still want to use brown rice? Make a large batch and divide into separate bags for the freezer. It will reheat well and you will be able to assemble this whole meal in less than 30 mins.
by Lisa S.
8 oz white button mushrooms (½ inch cubes)
2 tbsp olive oil (1 tbsp for marinade, 1 tbsp for cooking)
1 tsp cumin
1 tsp smoked paprika
1 tsp chili powder
Juice of 1 lime. (½ for mushrooms, ½ for black beans)
1 can organic low sodium black beans
1 cup short grain brown rice (prepare according to package, I cook mine in a skillet for more even
½ cup chopped cilantro (¼ cup for black bean preparation and ¼ cup as a condiment for tacos)
½ medium onion (diced)
½ cup shredded cabbage (tossed with a little apple cider vinegar)
1 avocado, diced
1 lime, cut into wedges
blue corn tortillas (or any that you like)
Tabasco Green Jalapeño sauce to flavor
Start brown rice, it will take about 1 hour.
Put black beans on to simmer. Add ¼ cup water, 1 tsp cumin and a few dashes of Tabasco.
In a medium mixing bowl add cubed mushrooms, 1 tbsp olive oil, cumin, paprika, and chili
powder. Toss until mushrooms are coated. Let these marinate while the rice is cooking and
chop the rest of the condiments.
In large skillet or on a griddle, Heat 1 tbsp of olive oil over med-high heat and add mushrooms to
pan or griddle. Try not to move them at all for about 5-6 mins. After they have browned nicely,
turn them. Cook until they are tender inside and crisp outside. Add juice of half a lime and stir.
Remove from heat.
Reheat tortillas. You can put them right on the griddle to toast up a little bit.
After the beans have come to a simmer and the rice is nearly done cooking, add the
¼ cup chopped cilantro. I like the flavor to mix with the beans but still have some texture.
Serve family style at the table.