Vegan Mushroom Taco Recipe
These vegan mushroom tacos are hearty, flavorful, and perfect for weeknight dinners or casual gatherings, easy to make and packed with plant-based flavor.
Servings 8 tacos
Calories 132kcal
Equipment
Ingredients
- 24 ounces baby bella mushrooms sliced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 small yellow onion chopped
- 1 tablespoon chili powder
- 1 ½ teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 tortillas
- 1 lime cut into wedges
- ½ cup pickled red onion
Instructions
- Prep the vegetables before you begin cooking. In a large skillet (12-inch or cast iron), heat about 1 tablespoon of olive oil over medium heat. Once warm, sauté the bell peppers and onion until tender. Transfer to a mixing bowl and set aside.
- Add the mushrooms to the skillet, adding a bit more oil if needed. Let them cook undisturbed for a few minutes to brown, then stir occasionally as they continue to soften.
- Return the peppers and onions to the skillet, then season with chili powder, paprika, cumin, garlic powder, salt, and pepper. Remove from heat. Warm the tortillas on the stovetop or in the microwave.
- To assemble, spoon the mushroom filling into each tortilla, then top with pickled red onion and a squeeze of fresh lime juice.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave for about 2 minutes, or until warm.
Nutrition
Calories: 132kcal | Carbohydrates: 23g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 536mg | Potassium: 543mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1010IU | Vitamin C: 34mg | Calcium: 75mg | Iron: 2mg
