Black Bean and Mushroom Tacos
with Roasted Sweet Potatoes, Guacamole and Pepitas
Filled to the brim and fully loaded with textures and flavours, these tacos show how achievable, exciting and delicious plant-forward dishes can be!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 mL
Black Beans
340 g
Sweet Potato
113 g
Mushrooms
2 tbsp
Enchilada Spice Blend
(Contains Sulphites)
1 tsp
Garlic Powder
2 tbsp
Tomato Sauce Base
7 g
Cilantro
1 tbsp
White Wine Vinegar
(Contains Sulphites)
113 g
Green Cabbage, shredded
6 tbsp
Guacamole
6 unit
Flour Tortillas
(Contains Sulphites, Wheat)
28 g
Pepitas
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
2.5 tbsp
Oil*
¾ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes, half the garlic powder and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden, 18-20 min.
Meanwhile, thinly slice mushrooms. Finely chop cilantro. Using a strainer, drain and rinse black beans, reserving bean liquid. Add vinegar, 1/2 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, to taste, then whisk to combine. Add cabbage and cilantro. Toss to combine.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally, until softened, 4-5 min. Add tomato sauce base and Enchilada Spice Blend. Cook, stirring often, until fragrant, 1 min.
Add beans, remaining garlic powder, 3 tbsp bean liquid and 1/4 tsp sugar (dbl both for 4 ppl) to the pan with mushrooms. Cook, stirring occasionally, until beans are warmed through and sauce thickens slightly, coating beans, 4-5 min. (NOTE: If the pan gets too dry, add 1 tbsp bean liquid at a time.) Season with salt and pepper, to taste.
Meanwhile, wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
Divide cabbage and mushroom and bean filling between tortillas. Top with roasted sweet potatoes and pepitas. Dollop guacamole over top. Drizzle any remaining dressing from the medium bowl over tacos, if desired.
