Asparagus and Mushroom Tacos
A flavourful healthy taco for veggie lovers
prep time 15 mins total time 30 mins serves 4
This taco style vegetable wrap is so ridiculously flavourful, and makes the easiest quick supper or easy lunch.
Of course you don’t have to use asparagus and mushrooms either. This is a really versatile recipe so try using it as a taco template and substitute any vegetables you happen to have in the fridge. Things like brocolli, sweet potato, peppers will all work beautifully.
The smoky spices add a depth of flavour to this dish that you’ll want to recreate again and again. I used mini tortilla wraps that I got from my local supermarket but you can also use corn wraps or make your own.
If you’re looking for some ideas about what you can add in or swap out here are a few suggestions:
Wraps: Flour tortilla wraps, corn tacos, Romaine lettuce (or any kind of large lettuce leaf)
Vegetables: peppers, cabbage, red onion, courgette, aubergine, mushrooms, asparagus, beetroot, avocado, tomatoes, cauliflower, tomatoes, cucumber, sweet potatoes, potatoes
Beans: chickpeas, quinoa, rice, haricot beans, white beans, black beans
Extras: fresh herbs like coriander or parsley, pickled onions, seeds, baked tofu apple, nuts, seeds, olives, pickles, sauerkraut, baked tofu
Sauces: guacamole, salsa, hummus, cashew cheese, herb almond cheese, creamy vegan nacho cheese, gaucammus
ingredients
Olive oil
2 garlic cloves, minced
1 bunch of asparagus
Punnet of mushrooms 250g approx (use chestnut, closed cup or shiitake, or a combination of all three)
1 tin black beans
1 bunch of spring onions
1 tsp red chilli flakes
1/2 tsp sea salt
1 tsp paprika
8 small wraps (or can use taco shells)
Small bunch of coriander
Serve with
Guacamole
Chilli sauce
Juice of 1/2 lime
Rocket
method
Snap off the ends of the asparagus, and chop into bite sized chunks. Trim the spring onions and thinly slice. Remove the stalks of the mushroom and thickly slice or quarter them.
Heat up the oil in the pan, and fry the spring onions for a few minutes. Add in the spices and toss through for a few more minutes.
Next add the mushrooms and fry until reduced and softened. Add in the asparagus and fry until softened.
Drain the black beans and finally add them to the pan.
Remove everything and toss with some of the chopped coriander. Serve in warmed wraps topped with rocket, guacamole, chilli sauce, a squeeze of lime and sprinkle of coriander.
Like this recipe? I have some other vegan recipes that you might love Breakfast Tacos or Vegan Quesadillas.
