Mushroom and black bean vegan taco meat
Meaty, chewy and delicious vegan mushroom and black bean tacos. Makes an amazing vegan taco meat filling. Vegan instant pot taco filling recipe that’s sure to satisfy even the pickiest carnivore. Gluten and dairy free.
Taco night. Those two words are music to my ears. I love a good ol’ taco night because it’s always delicious and super easy to cook.
Taco night is even more fun when you’re vegan. No joke! We get a whole world of plants to experiment filling tacos with: Lentils, sweet potatoes, red beans, black beans, chickpeas, roasted veggies…. The list is endless.
Lately, my favorite vegan taco filing has been these black bean and mushroom tacos. They pair perfectly for a chewy, meaty mouthfeel.
The protein and fiber help to fill you up without weighing you down and making you feel greasy and gross. Who wants rotten animal muscle in their body anyway.
Mushrooms are one of my favorite foods. They’re a perfect meat alternative. When you chop them up finely, they resemble the texture of ground beef.
Not only are they delicious, but mushrooms are rich in B vitamins, selenium, potassium and copper. Mushrooms can also lower your risk of breast cancer and increase your vitamin D if they were exposed to UV rays.
As if taco night could get any easier, cooking with a pressure cooker makes this recipe almost effortless.
Don’t worry if you don’t have a pressure cooker. You can still make these vegan tacos on the stove. If you have a cast iron pan, it makes these tacos even tastier.
These chewy and delicious mushroom and black bean tacos will satisfy even the biggest carnivore. They are also very versatile and the mushroom and black bean filling is great on top of vegan nachos or in a burrito.
Let me know in the comments below how you liked these vegan tacos!
Share with a friend who is interested in delicious, easy vegan tacos.
Vegan Mushroom & Black Bean Tacos
Ingredients
Mushroom & black bean filling
- 1 lb package of white button or baby bella mushrooms – cleaned and chopped finely to the size of ground beef
- 14 oz can of black beans – drained and rinsed
- ½ medium red onion – diced
- 1 packet or 3 TBL of taco seasoning – check ingredients to make sure there is no dairy
- 14 oz can fire roasted tomatoes
- 1 tsp garlic powder
- ½ tsp chipotle powder or smoked paprika optional
- salt to taste
Toppings & more
- Taco shells
- Lettuce
- Avocado
- Salsa
- Vegan sour cream
Instructions
Pressure cooker directions
- Clean off and chop mushrooms finely to look like ground beef.
- Chop onions
- Set pressure cooker to sautée. Add 1 TBL oil.
- Sautée mushrooms and onions for 10-15 minutes, until they brown and shrink
- Add drained and rinsed black beans, tomatoes, taco packet, seasonings and 2 TBL water.
- Cover and cook on medium pressure for 6 minutes. Quick release
- Warm up taco shells
- Place filling in shells and top with toppings of your choice.
Stove top directions
- Clean off and chop mushrooms finely to look like ground beef.
- Chop onions
- Add 1 TBL oil to a large pan on medium heat. Heat pan for 5 minutes
- Sautée mushrooms and onions for 10-15 minutes, until they brown and shrink
- Add drained and rinsed black beans, tomatoes, taco packet and seasonings.
- Cook on medium heat for 10-15 minutes. Add water if needed.
- Warm up taco shells
- Place filling in shells and top with toppings of your choice.
Nutrition
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