Mushrooms and Spinach Tacos with Roasted Red Pepper Sauce
Mushrooms and Spinach Tacos with Roasted Red Pepper Sauce are a delicious and healthy meal that can be made in under 30 minutes. The tacos are filled with a savory mixture of mushrooms, spinach, and black beans, and topped with a creamy roasted red pepper sauce. This recipe is a great way to use up leftover roasted red peppers, and it's also a good source of protein and fiber.
The inspiration for these tacos came from a trip to Mexico City, where I had the pleasure of eating some of the most amazing tacos I've ever tasted. One of my favorites was a mushroom taco with a creamy roasted red pepper sauce. I knew I had to recreate this dish at home, and after a few tries, I finally perfected the recipe. These tacos are now a staple in my kitchen, and I often make them for my friends and family. They're always a hit, and I know you'll love them too.
Mushrooms and Spinach Tacos with Roasted Red Pepper Sauce Mushrooms and Spinach Tacos with Roasted Red Pepper Sauce Mushrooms and Spinach Tacos with Roasted Red Pepper Sauce Mushrooms and Spinach Tacos with Roasted Red Pepper Sauce
Prep time: 15 | Cook time: 15 | Serves: 6
Ingredients
  • 12 corn tortillas
  • 2 tablespoons olive oil
  • 1 pound cremini mushrooms, sliced
  • 1 medium yellow onion, thinly sliced
  • 1 large garlic clove, minced
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup packed baby spinach
  • Salt and pepper to taste
Instructions
  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the mushrooms and onion to the skillet, sprinkle with salt and pepper and cook for 5-7 minutes, or until softened.
  3. Add the garlic and cook for 30 seconds, or until fragrant.
  4. Stir in the black beans and spinach. Cook for 2-3 minutes, or until warmed through.
  5. To make the roasted red pepper sauce, combine the roasted red peppers, canned tomatoes, and spices in a blender and puree until smooth.
  6. Spread a thin layer of the roasted red pepper sauce over the tortillas.
  7. Fill the tortillas with the mushroom-spinach mixture and top with any desired toppings, such as avocado, cilantro, or shredded vegan cheese.
Why It Works
  • The combination of mushrooms, spinach, and black beans provides a good balance of protein, fiber, and vitamins.
  • The roasted red pepper sauce adds a creamy and flavorful touch to the tacos.
  • The tortillas are heated in a skillet to give them a crispy texture.
  • The tacos can be topped with a variety of toppings, such as avocado, cilantro, or shredded vegan cheese.