Unleash a flavour fiesta with these crispy mushroom and black bean tacos, perfectly paired with a vibrant pea guacamole! These vegan delights are packed with protein and fibre, making them irresistibly delicious and satisfying.
drained and cooked
frozen
Preheat your oven to 200°C. Roughly chop the mushrooms and place them in a small baking dish. Add the garlic powder, chipotle chilli flake, smoked paprika, a generous drizzle of olive oil, salt, and black pepper. Toss everything together to ensure the mushrooms are evenly coated. Roast for 25-30 minutes, stirring at least twice during cooking, until they are golden and caramelised.
While the mushrooms are roasting, finely slice the onion and mince the garlic. Heat a little olive oil in a large saucepan over a medium heat. Add the sliced onion and fry for 8-10 minutes until softened. Stir in the minced garlic, tomato puree, soy sauce, ground cumin, and chilli powder. Cook for a few more minutes, allowing the flavours to combine.
Add the sun-dried tomatoes and drained black beans to the saucepan. Rinse the bean tin with water, filling it halfway, and add this water to the pan. Bring to a simmer and cook for about 10 minutes, or until most of the liquid has evaporated and the beans are very soft.
Defrost the frozen peas. Combine the defrosted peas, tahini, lime juice, and fresh jalapeno in a small blender. Blitz until the mixture is almost smooth. Set aside.
Brush one side of each corn tortilla with olive oil. Heat a large frying pan over a medium heat. Place the tortillas oil-side down in the pan. Fill one half of each tortilla with the cooked bean mixture and roasted mushrooms, then fold the tortillas in half. Fry for 2 minutes on each side until both sides are crispy and golden.
Serve the crispy mushroom and black bean tacos immediately with the pea guacamole, extra lime wedges, and pickled red onion, if desired.
For an extra kick, add a pinch of cayenne pepper to the mushroom seasoning.
If you don't have a blender for the guacamole, you can mash the peas with a fork and finely chop the jalapeno for a chunkier texture.
To make the tacos even crispier, you can lightly toast the tortillas in a dry pan before filling and frying.