Mushroom and Black Bean Tacos

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recipe by Rani Hansen

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 5 ratings

Max flavour, minimum cook time. These 15 minute, Mushroom & Black Bean Tacos are one of the best quick and easy dinners going around.

Inspired by:

recipe updated Apr 30, 2020


  • Avocado icon
    about ½ unit (82g)
  • Cherry tomatoes icon
    Cherry tomatoes
    12 (180g)
  • Lime icon
    1 (100g)
  • Portobello mushroom icon
    Portobello mushroom
    100g (about ¾)
  • Button mushroom icon
    Button mushroom
    100g (about 3¼)
  • Canned black beans icon
    Canned black beans
    1 cup (288g)
  • Corn tortilla icon
    Corn tortilla
    4 (76g)
  • Canned corn icon
    Canned corn
    125g (about ¾ cup)
  • Olive oil icon
    Olive oil
    2 tsp (10ml)
  • Garlic clove icon
    Garlic clove
  • Ground cumin icon
    Ground cumin
    1 tsp (2g)
  • Cilantro icon
    2⅛ tbsp (about 4g)


  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Plate
  • kCook icon Medium bowl
  • kCook icon Frying pan

Step preview

  1. Add avocado, canned corn and cherry tomatoes to a clean medium bowl
  2. Squeeze lime into the medium bowl
  3. Stir until combined
  4. Add olive oil to a clean frying pan
  5. Heat - medium-high heat
  6. Add garlic clove, portobello mushroom and button mushroom to the frying pan
  7. Cook in frying pan while stirring occasionally - 5 min
  8. Add canned black beans to the frying pan
  9. Cook in frying pan - 1 min
  10. Add ground cumin to the frying pan
  11. Stir until coated
  12. Reduce heat completely
  13. Divide corn tortilla between the clean plates
  14. Divide content of frying pan between 2 plates
  15. Add content of medium bowl to 2 plates
  16. Garnish with cilantro
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