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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