With long, thick stems and a meaty-like texture, King Oyster mushrooms are the perfect filling for plant-based tacos. Savoury, satisfying and easy to make!
Ingredients:
- 3 ounces (85 g) king oyster mushrooms
- 1 red bell pepper
- ½ red onion
- ¾ cup (180 ml) olive oil
- 1x 6.55-ounce (186 ml) can chipotle in adobo sauce, blitzed
- 3 cloves garlic, minced
- 1 tablespoon (15 ml) garlic powder
- 1 teaspoon (5 ml) cilantro, minced
- 1 tablespoon (15 ml) Spanish paprika
- ¼ cup (60 ml) apple cider vinegar
- Salt
- 1x 14-ounce (411 g) can pinto beans
- 4 corn tortillas, warmed
- Cilantro leaves, garnish
- Crema, garnish
- Guacamole, garnish
Method:
- Preheat oven to 425 F (220 C).
- Tear the mushrooms into strips. Slice the bell pepper into ½ inch (1.25 cm) strips and cut the onion into ½ inch (1.25 cm) half-moons. Place all on a parchment-lined sheet pan.
- In a bowl, combine the oil, chipotle in adobo, garlic, garlic powder, cilantro, paprika, and vinegar. Season with salt and mix to combine.
- Coat the vegetables in the marinade, season with salt and roast until tender, roughly 20 minutes.
- Meanwhile, in a small saucepan over medium-low heat, warm the pinto beans.
- When ready to serve, spread the beans over the warmed tortillas. Divide the roasted mushrooms, peppers, and onions amongst the tortillas. Garnish with cilantro, crema, and guacamole as desired.