Mushroom Barbacoa Tacos

Veggie tacos get a fresh update, with two different textures of mushrooms and a quick salsa made of spring onions and green herbs.

What You Get

Trumpet mushrooms

Maitake mushrooms

Barbacoa marinade

Baby spinach

Black beans

Lime

Cilantro

Spring onion or green onion

Tortillas

What You’ll Need

Olive oil

Salt

Makes 3 servings

Active Time: 20 minutes 

Total Time: 20 minutes 

Step 1

Slice the trumpet mushrooms into rounds. Cut or tear the maitakes into bite-size pieces. In a frying pan over medium-high heat, warm 3 tablespoons olive oil. Add the mushrooms and sauté until browned, 6 to 8 minutes. Add the barbacoa marinade, stir to coat, and continue to cook until thickened slightly, 2 minutes. Add 1 tablespoon olive oil, stir in the spinach, and cook just until wilted, about 2 minutes longer. Season to taste with salt.

Step 2

Rinse and drain the beans. In a saucepan over medium heat, reheat the black beans with a splash of water, 3 minutes. Season to taste with salt.

Step 3

Cut the lime into wedges. Pick the cilantro, toss the stems, and chop the leaves. Finely chop the spring onion. In a small bowl, stir together equal parts cilantro and spring onion, and the juice of ½ lime.

Step 4

To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.

Step 5

To build the tacos, place the tortillas on plates, and fill with the mushroom barbacoa. Top with the cilantro-onion mixture and serve warm, with the black beans on the side and the remaining lime wedges for squeezing.