Spicy Black Bean & Shitake Mushroom Street Tacos! These cuties may be small, but they're mighty big on flavor! You can whip up a batch of these mushroom and corn tacos in less than thirty minutes. Perfect for a meal or as appetizers.
There’s a new Mexican joint in my area that has enlightened me in the world of tiny, yet mighty, tacos. Like my two little chihuahua mixes, the street taco is small in stature but packs a punch. You can finish one off in two bites, and each one will satisfy your chili pepper loving palate. You’ve got to try these.
Because the tortillas are so tiny, the filling has to stand out immediately. That first bite has to grab you, and grab you it will. The black beans are simmered with chili powder, cumin, smoked paprika, and pink sea salt. Their spicy, earthy, and salty taste will make you feel like your standing on a beach next to a taco cart. Then there’s the filling. You can’t fit a lot into a tiny tortilla, so the ingredients need to be just right. These street tacos give you all the textures. The black beans are creamy, the corn adds a little crunch, and the mushrooms are perfectly chewy. All. The. Texture.
Aside from how freaking delicious these itsy-bitsy tacos are, you’re going to love how easy they are to make. You can serve these up in less than thirty minutes, which makes them perfect for a quick dinner or an impromptu taco and margarita happy hour.
HOW TO MAKE BLACK BEAN MEXICAN STREET TACOS WITH CORN AND MUSHROOMS
First – Simmer the black beans in water, chili powder, cumin, smoked paprika, and pink sea salt. You can use regular sea salt if you want, but you’ll want to use less and add slowly to taste.
Second – While the beans are simmering, sauté the slivered onion, fresh sweet corn, shitake mushrooms, chili powder, and fresh lime juice.
Third - Heat the tortillas in an oven or over the flame of your gas stove, just be careful not to burn them, or yourself.
Fourth – Fill the mini tortillas with beans and the corn and mushroom filling, then sprinkle on fresh cilantro and sliced cherry tomatoes.
My husband was so happy to come home to a big batch of street tacos with black beans, mushrooms, and corn. I won’t tell you how many he ate. A LOT! I had three. Granted, I could have eaten more if I hadn’t been sampling the filling most of the afternoon. The perils of being a food blogger. 😉 We ate them with a big bowl of this guacamole and chips. Taco Tuesday was a hit!
Make these and come back and let me know what you thought. I love hearing from you.
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Spicy Black Bean & Shitake Mushroom Street Tacos
- 2 cups 15 oz [425 g] black beans
- 2 cups 480 ml water
- 2 tablespoon 30 g chili powder, divided
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 ½ teaspoon 7.6 g ground pink sea salt (or to taste)
- Black pepper to taste
FOR THE FILLING
- 1 medium white or yellow onion cut in half then slivered
- 2 cups 293 g sweet yellow corn
- 2 cups 150 g sliced shitake mushrooms
- ⅓ cup fresh lime juice
- Salt and pepper to taste
- 8 to 10 mini tortillas about 4” [10 cm]
- 1 cup cilantro leaves
- 1 cup sliced cherry tomatoes
- Lime wedges to squeeze on top
- If using canned beans, drain and rinse and put in a small sauce pan with the water. Add 1 tablespoon (15 g) chili powder, the cumin, smoked paprika, salt, and black pepper. Stir well to combine and bring to a boil, reduce the heat to simmer and cook for 20 minutes, stirring occasionally.
- Heat a large skillet to medium-high heat and add the onion, corn, and mushrooms. Stir to combine and cook for 5 minutes, or until the mushrooms begin to release their water. Add the remaining tbsp. (15 g) of chili powder, lime juice, salt and pepper, and stir to combine. Cook for another 10 minutes, or until the onion is soft and translucent and the corn is fork tender. Stir frequently to prevent sticking. See Note.
- Heat the tortillas in the oven or on a gas flame on your stovetop. Be careful not to burn the tortillas or yourself! When I heat them on the flame I use a long pair of tongs with an oven mitt.
- Fill the tortillas with the beans, corn and mushroom filling, cilantro, and tomatoes, and squeeze one more burst of lime juice over the top.
First, I never leave reviews but I had to with these tacos! We will only eat authentic tacos from a "real" taco truck, lol....until now! In my quest to find healthier recipes I chose this one. Sure happy I did. I can easily see us eating this weekly.
The only changes I made were I used Hatch Chilli Powder from New Mexico & added 1/4 tsp of Cayenne Pepper with the onions, mushrooms & corn cuz we like it hot.
I also used organic sprouted whole wheat tortillas (It's what I had on hand) and these were amazingly delicious!
Linda Meyer says
Hi Denise! Thank you so much, this made our day. We're so happy you added cayenne, because the spicier the better. 🙂
Jules Ford says
Tonight was the third time I've made these amazing street tacos in the last 5 months. It's just so delicious. I have been using extremely thinly sliced crimini mushrooms instead of shitake but otherwise have gone totally per recipe. I like garnishing with a bottom layer of thin-sliced cabbage (bagged coleslaw cut) for extra crunch. My family loves these so much. Thank you for such a delightful recipe, Linda!
Linda Meyer says
Thank you so much, Jules! We're so happy you and your family are enjoying the recipe. This made our day. 🙂
Christina p says
Your website bombarded me with sooo many ads I didnt bother getting to the recipe
Linda Meyer says
Hey Christina, ads help us keep this site going, and we rarely get complaints. You can always click the "Jump to Recipe" button that is clearly marked at the top of the page. It will take you directly to the recipe so you don't have to scroll.
Yet you had time to scroll past the adds to write a comment not read the recipe. Welcome to the internet in the 21st century...gunna get adds.
Christine @ Run Plant Based says
These look wonderful and so fun to make, love the combo of black beans and shitake. Thanks!
Linda Meyer says
Thank you! They're fun to make, but a lot more fun to eat. 🙂