Exotic Mushroom Tacos

Another great meal, the innards of these tacos were pretty good as stand alones too.


  • 1 bag cremini mushrooms
  • 1 container of various exotic mushrooms
  • 3 TBsp garlicphoto 1
  • 4 medium tomatoes, diced
  • 1 handful fresh cilantro
  • 1 head of cabbage, shredded
  • 2 cans refried pinto beans
  • 2 TBsp lime juice
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper powder
  • avocado
  • hot sauce
  • 2 TBsp vegan mayo
  • 2 TBsp lemon juice
  • 1/8 tsp salt
  • 1 TBsp olive oil
  • soft taco shells (this recipe makes enough for about 8)

I did a lot of preparing for this meal. Like first I chopped the tomatoes and cilantro, and set them aside in a bowl.

I started with diced the mushrooms all in to small pieces and started frying them up in some olive oil and garlic over medium heat. After they were browning, about 6-7 minutes, I added the tomatoes and cilantro. Then I added the cumin, chili powder, and cayenne pepper powder to this, as well as a dash of salt. Cook for another 5-7 minutes.

photo 3Meanwhile the cabbage was shredded. Whisk together the vegan mayo, 2 TBsp lemon juice, salt, and 1 TBsp olive oil. In a large bowl I mixed the cabbage with this sauce.

In another frying pan I heated up the refried beans and added the lime juice to this.

For assembly:

Spread the refried beans over the taco shell. Then put some of the mushroom and tomato mixture on that. Then cabbage on top of that. And lastly whatever toppings you want. Naturally we had avocados and hot sauce on ours. photo 2


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