Trumpet Mushroom Tacos with Black Beans
What You’ll Use:
Cooked black beans,
Re-heating Instructions: Reheat the remaining half of the black beans in the microwave until warmed through, 1 to 2 minutes. Reheat the mushrooms in the microwave until warmed through, 1 to 2 minutes. 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 towel to steam through and keep warm. Peel, pit, and slice the avocado. Cut the lime into wedges for serving. Pick the cilantro leaves and toss the stems. To build the tacos, place the tortillas on plates, and fill with the black beans, mushrooms, and avocado. Drizzle with the pepita salsa, scatter with the cilantro leaves, and serve warm.
- Butternut cubes
- Trumpet mushrooms
- Adobo seasoning
- Red cabbage
- Scallion-ginger sauce
- Cooked rice
- Stir-fry sauce
- Cooked black beans
- Cooked farro
- Roasted scallion vinaigrette
- Corn tortillas
- Pepita salsa (pumpkin seed salsa)
- Olive oil
- Salt and freshly ground pepper
- Vegetable oil
- Sesame seeds (optional)
Allergen Note: Contains: eggs, wheat, soy.
To prep the grain bowls, preheat the oven to 450°F. Line a sheet pan with parchment or foil. Pile the butternut cubes on the prepared pan, drizzle with 2 tablespoons olive oil, and season with salt and pepper. Transfer the pan to the oven and roast until the butternut is tender, 20 to 25 minutes. Transfer to an airtight container and store in the refrigerator.
To prep the tacos, cut the mushrooms into halves or quarters lengthwise, depending on size. In a large sauté pan over medium-high heat, warm 2 tablespoons olive oil. Add the mushrooms and sauté until they release their liquid and brown, 8 to 10 minutes. Add 1 teaspoon of the adobo seasoning, season with salt, and stir until fragrant. Transfer to an airtight container and store in the refrigerator.
To prep the stir-fry, chop about 1 cup of the carrots. Core and slice about 2 cups of the red cabbage into bite-size pieces.
In a large wok or frying pan over medium-high heat, warm 2 tablespoons of the scallion-ginger sauce. Add the carrots and cabbage and stir-fry until tender-crisp, 5 minutes. Transfer the vegetables to a plate and set aside.
Return the pan to the heat, and warm the remaining scallion-ginger sauce and 1 tablespoon vegetable oil. Add the rice, stir to coat, then cook undisturbed until crispy and golden on the bottom, 4 to 5 minutes.
Return the vegetables to the pan, drizzle with the stir-fry sauce, and stir to coat. Transfer to an airtight container and store in the refrigerator.