black bean tacos with mushrooms

by Carla Lalli Music.


  • 3 Tbsp grapeseed or canola oil
  • 1 garlic clove, sliced
  • 12 oz cultivated mushrooms, cut into 1/2-inch slices (a mix of shiitake, oyster, and button works well)
  • 1 tsp cumin seeds
  • 2 cups cooked black beans
  • 1/4 cup salsa of choice
  • optional:
    • corn tortillas (2-3 per person)
    • sour cream or creme fraiche, to garnish
    • chopped tomatoes or salsa, to garnish
    • chopped cilantro, to garnish
    • lime wedges, to garnish


  1. In a large skillet, heat 2 Tbsp of the grapeseed oil and the garlic over medium-high heat. When hot, add the mushrooms in a single layer. Cook, undisturbed, until browned on one side, 2-3 minutes. Add a pinch of salt and stir; the mushrooms should release some water. Continue cooking, stirring occasionally, until squeaky and dry, about another 5 minutes. Add 1/4 cup of salsa and stir well. Cook for 2 minutes, then remove from heat. Adjust seasoning, then scrape mushrooms and juices onto a plate.
  2. Clean the skillet, then heat the remaining 1 Tbsp oil over medium heat. Add the cumin seeds and cook until fragrant, about 45 seconds. Add the beans and cook, stirring occasionally, until heated through, about 2 minutes. Taste and adjust seasoning.
  3. If you have a gas flame, carefully heat the tortillas one by one over the open flame, then place in a clean towel to keep warm. Serve all the taco components and let you companions build their own tacos.

serves 4.

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