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
Tacos are a big favorite, so I love when I can cut the meat with a can of beans and make it last longer. But what's even better is adding in some mushrooms.
Ingredients
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
For serving
- 1 head Bibb lettuce, or whole-grain corn tortillas (homemade or we like Food for Life brand)
Optional accompaniments
- red cabbage, sliced
- sour cream
- 1 lime, for the juice
Instructions
- 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.
Recipe Notes
We recommend organic ingredients when feasible.
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My new go to taco recipe!
Easy but it looks delicious!
SO GOOD! I had Cannellini Beans instead of pinto and honestly I think it made it better because it didn’t overpower the other flavors. And leftovers!
mmm tacos, my favorite! I must make this ;)