Easy Mexican Mushroom Beef Tacos
Author: adapted from The Mushroom Council
Recipe type: Entree
Cuisine: Mexican
Serves: 8 servings
- 1 cup dairy-free sour cream (store-bought or homemade cashew sour cream)
- 6 tablespoons cilantro, chopped
- 2 tablespoons lime juice
- 1 medium yellow onion
- 8 ounces fresh button or crimini mushrooms
- 1 pound lean ground beef (can substitute ground turkey)
- 1 tablespoon olive oil
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 (15-ounce) can crushed tomatoes
- 1 (11-ounce) can yellow kernel corn, drained
- 1 packet dairy-free taco seasoning mix or 2½ tablespoons homemade dairy-free taco seasoning
- Corn tortillas
- Optional Garnishes: diced avocado, shredded lettuce, sliced olives, dairy-free cheese shreds, and/or salsa
- In a small bowl, mix together the dairy-free sour cream, cilantro, and lime juice. Cover and refrigerate.
- In a food processor, pulse the onion and mushrooms to coarse texture (or you can mince them by hand.
- In a large frying pan, brown the ground beef. Drain the fat, and remove the beef to a bowl.
- Heat the oil in the same frying pan. Add the mushroom-onion mixture and saute for 3 to 4 minutes, or until most moisture has been released.
- Stir the cooked beef, black beans, tomatoes, corn, and taco seasoning into the mushoom-onion mixture in your frying pan. Saute until heated through.
- Warm the tortillas in the microwave or on the stove top according to package directions.
- Spoon ¼ cup of the mushroom-beef blend into each tortilla. Top with the dairy-free sour cream mixture and any of the optional garnishes.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-mushroom-beef-tacos
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