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Chipotle Mushroom Tacos

Chipotle Mushroom Tacos

Spice up your dinner with these Chipotle Mushroom Tacos featuring smoky spices and grilled corn salsa for a delicious plant-based meal everyone will love.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 tacos
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 fresh ears corn, husked
  • 1 small red onion, finely chopped
  • 1 jalapeño, seeded and finely chopped
  • 1 small bunch cilantro, chopped
  • 1 large lime, juice
  • to taste Kosher salt
  • 2 tablespoons avocado oil
  • 3 cloves garlic, thinly sliced
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 225 g cremini mushrooms, cleaned and chopped
  • 1 can pinto beans, drained and rinsed
  • 2 tablespoons soy sauce
  • 1 tablespoon pure maple syrup
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 tablespoon adobo sauce
  • 1 tablespoon apple cider vinegar
  • 4-6 corn or flour tortillas
  • to taste optional toppings such as shredded romaine lettuce and fresh cilantro, chopped

Equipment

  • Large skillet (preferably cast iron)
  • Sharp knife
  • Cutting board
  • Mixing bowls
  • Wooden spoon or spatula

Method
 

  1. Heat a large skillet over high heat and char the corn cobs for 8-10 minutes, turning occasionally.
  2. Slice off the grilled corn kernels and mix with red onion, jalapeño, cilantro, lime juice, and salt in a bowl.
  3. Lower the heat to medium, add avocado oil to the skillet, and sauté garlic, tomato paste, and smoked paprika for 1-2 minutes.
  4. Add chopped mushrooms, pinto beans, soy sauce, maple syrup, chipotle pepper, and adobo sauce to the skillet and cook for 5-7 minutes.
  5. Stir in apple cider vinegar after turning off the heat and adjust the seasoning.
  6. Warm the tortillas in a nonstick skillet or over a gas burner, then keep wrapped in a clean kitchen towel.
  7. Assemble the tacos by spooning mushroom filling onto each tortilla, topping with corn salsa, shredded lettuce, and cilantro.

Nutrition

Calories: 290kcalCarbohydrates: 50gProtein: 10gFat: 8gSaturated Fat: 1gSodium: 300mgPotassium: 600mgFiber: 9gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 10mg

Notes

You can substitute cremini mushrooms with button mushrooms or use black beans instead of pinto beans. For gluten-free, opt for tamari.
If you don't enjoy spicy food, reduce the chipotle pepper.
Store leftovers in airtight containers; the filling lasts 3 days in the fridge while salsa should be consumed within 2 days.
Reheat filling gently and keep warmed tortillas wrapped until assembly for the best texture.
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