Vegan Black Bean Mushroom Tacos

Last Updated:
August 1, 2023

You can serve these vegan tacos with whatever you wish, but we recommend keeping it simple: spinach, fresh diced tomato, and a dollop of guacamole!

Jump to recipeVegan Black Bean Mushroom Tacos

No food is quite as delicious (or universally loved) as tacos, and our recipe for Vegan Black Bean Mushroom Tacos are far from an exception. This is a meal that you can enjoy with friends and family across all dietary backgrounds and restrictions. It’s super simple to make and easy to tweak if you want to amplify the spice level. Plus, you can add or subtract any toppings you’d like--making these just about as versatile as any dish to cross your dining table!

Vegan Black Bean Mushroom Tacos

You can serve these vegan tacos with whatever you wish, but we recommend keeping it simple: spinach, fresh diced tomato, and a dollop of guacamole!

Prep time
30 minutes
cook time
10 minutes
total time
40 minutes


  • 1 pint white mushrooms
  • 1 can black beans
  • ½ yellow onion
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon Tajín seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • 1 tablespoon Frank’s Red Hot
  • 2 tomatoes
  • 12 corn tortillas
  • 3 cups fresh spinach
  • 1 lime
  • medium Cilantro
  • 1 lime
  • 2 medium avocados
  • 2 limes
  • ¼ Yellow onion
  • 3 cloves garlic
  • 3 jalapeños
  • 1 teaspoon Tajín seasoning


  1. Prep toppings and ingredients. For the tacos, you’ll need to dice tomatoes, julienne ½ of the onion, slice mushrooms (each mushroom should yield 3-4 slices) and chop spinach. For the guacamole, you can dice the jalapeños and onion, mince garlic (either by finely chopping or with a garlic press), and squeeze out juice of three limes for later use. You can cut your other lime into wedges for garnish.
  2. In a pan (stainless steel saucepan or cast iron skillet) over medium heat, add your olive oil and hot sauce. After thirty seconds, add your mushrooms and julienned onions. Sautée for 3-5 minutes, until mushrooms and onions are softened and coated. Add the juice of one lime, followed by the black beans and garlic, chili powder, cumin, and Tajín seasoning. Cook for another 3 minutes, until heated through and incorporated. Add additional hot sauce or more seasoning to taste.
  3. For your guacamole, halve and roughly cut two avocados. Add the juice of two limes, the diced onion and jalapeños, and the three cloves of minced garlic. Using a fork, mash the guacamole until blended. Add more Tajín seasoning to taste.
  4. Warm your corn tortillas at 300 degrees for 2 minutes. For a perfect taco, take a tortilla and add spinach, followed by your mushroom mixture, then top with tomatoes, a generous heap of guacamole, and garnish with cilantro. Serve with a wedge of lime. Enjoy!

Additional Notes:

  • Pro tip: Enlist the help of your fellow diners for guacamole-making or vegetable-chopping; you can cut your prep time in half!
  • Pantry Items Used

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