Spicy Black Bean & Shitake Mushroom Street Tacos

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.

So easy!

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.

Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We'd be so grateful if you did. If you like this recipe and can't wait to see what we're going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.

Spicy Black Bean & Shitake Mushroom Street Tacos

Tiny but mighty street tacos! Filled with spicy black beans and fresh and delicious corn and shitake mushrooms. Takes less than 30 minutes to make!

Print Pin Rate

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 8 to 10 mini tacos

Ingredients

• 2 cups 15 oz [425 g] black beans
• 2 cups 480 ml water
• 2 tbsp 30 g chili powder, divided
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 ½ tsp 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
• 1/3 cup fresh lime juice
• Salt and pepper to taste
• 8 to 10 mini tortillas about 4” [10 cm]
• TOPPINGS
• 1 cup cilantro leaves
• 1 cup sliced cherry tomatoes
• Lime wedges to squeeze on top

Instructions

• If using canned beans, drain and rinse and put in a small sauce pan with the water. Add 1 tbsp (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.
• Enjoy!

Notes

NOTE: If you’re not using a well-seasoned cast-iron skillet or a non-stick pan, you may need to add a tbsp. (15 ml) of oil to prevent sticking.