Tacos are a big favorite at my house, so I love it when I can cut the meat with a can of beans and make it last longer. But what’s better (I’ve learned) is adding in some mushrooms in addition to the beans to stretch things even further. I’d never done that before trying it in a recipe from Prep Dish (see below). And at first my younger daughter said, “Mushrooms in our tacos? Why’d you do that?” But then guess what – she soon forgot and cleaned her entire plate. I made a few modifications (as I always tend to do!) to the original recipe and am sharing it below.
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Meat and Mushroom Tacos
For the tacos
- 1 tablespoon olive oil
- 1 pound ground pork or beef or bison
- 1 yellow onion diced
- 2 cloves garlic minced
- 8 ounces mushrooms sliced
- 1 15-oz can pinto beans drained
- 2 tablespoons chili powder
- 1/2 teaspoon salt
- 2 avocados peeled and sliced
- 1 head Bibb lettuce or whole-grain corn tortillas (homemade or we like Food for Life brand)
- cabbage sliced
- sour cream
- 1 lime for the juice
Heat oil in a large skillet over medium-high heat. Add the meat and cook while breaking apart meat until no longer pink.
Add onion, garlic, mushrooms, beans, chili powder, and salt and cook for another 5 - 7 minutes or until the onion is softened.
Serve the filling in lettuce leaves or corn tortillas, topped with avocado slices and other desired accompaniments.
We recommend organic ingredients when feasible.