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Pulled Mushroom & Black Bean Tacos

with Fresh Corn Salsa, Scallions & Cotija Cheese

Cooking time

30 minutes

Servings

4

Calories

480 /serving

Hearty, tender, and versatile, mushrooms really can do anything. See for yourself tonight—you’ll be shredding plump mushrooms before roasting them until crispy and smothering them in sweet-tangy BBQ sauce. You’ll then pile your mushrooms onto warm tortillas, with protein-rich black beans and fresh corn salsa. Give your tacos a flourish of fresh cilantro and a dollop of sour cream. You can even serve all the parts separately, and have the kids build their tacos themselves—and save yourself that final plating step!

We will send you:

  • 1 Bunch of cilantro
  • 2 Scallions
  • 2 Ears of corn
  • 240g Premium mushrooms
  • 30ml BBQ sauce
  • 540ml Black beans (canned)
  • 15ml White vinegar
  • 60g Cotija cheese (contains lipase)
  • 86ml Sour cream
  • 12 Wheat flour tortillas
  • 16.5g For the Love of Tacos spice blend (salt, chili powder, garlic, sugar, paprika, coriander, black pepper, cumin, onion, oregano, lime oil)

Contains: Milk, Mustard, Sulphites, Wheat

You will need:

Large pan (non-stick if possible)
Strainer
Sheet pan
Oil
Salt & pepper
Parchment paper
Aluminium foil
Total Fat
17 g
Saturated Fat
8 g
Sodium
1280 mg
Total Carbs
67 g
Sugars
12 g
Protein
19 g
Fibres
13 g
Preparation
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Prepare & cook the mushrooms
Preheat the oven to 425°F. Shred the mushrooms with two forks. On a lined sheet pan, toss the mushrooms with a drizzle of oil; season with ⅓ of the spice blend and S&P. Toss thoroughly to coat. Arrange in a single, even layer and roast in the oven, 18 to 20 minutes, until slightly crispy and golden brown. Transfer to a medium bowl, add the BBQ sauce and stir to combine. Set aside in a warm spot.
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Mise en place
While the mushrooms cook, shuck the corn and cut the kernels off the cob; place them in a medium bowl. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Roughly chop the cilantro leaves and stems. Drain and rinse the black beans. To the bowl of corn, add the vinegar, up to ½ the cilantro (to taste) and as many of the green tops of the scallions as you’d like. Season with ½ the remaining spice blend and S&P.
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Warm the tortillas
Stack and tightly wrap the tortillas in a large piece of foil. Carefully place directly onto the oven rack and warm, 6 to 8 minutes, until heated through. Keep wrapped until ready to serve.
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Cook the black beans
While the tortillas are warming, in a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the white bottoms of the scallions and cook, stirring constantly, 30 seconds to 1 minute, until fragrant. Add the black beans to the pan; season with the remaining spice blend and S&P. Cook, stirring occasionally, 4 to 5 minutes, until thoroughly heated through.
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Finish & serve
Divide the warmed tortillas between your plates. Top each with an equal portion of the sour cream, pulled mushrooms, black beans and fresh corn salsa. Garnish with the Cotija cheese and as much of the remaining cilantro as you’d like. Serve any remaining salsa on the side. Bon appétit!