I discovered mushroom tacos about a year ago and I cannot get enough of them!  They are one of my favorite meals.  My Little Gluten Free Girl loves them just as much as I do- tacos can be messy but she eats them so cute!  My husband actually really likes them too.  I also make mushroom taco salads!

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Mushroom Tacos with Black Bean and Pineapple Salsa

I like to use baby portobello mushrooms or you can use white button mushrooms.  Chop up about 3 cups of mushrooms and saute them in a pan with olive oil until they are soft and brown.  I like to add about a tablespoon of cumin ( I like cumin) and about 2 teaspoons of salt to the mushrooms a few minutes after they have been cooking up in the pan.  That’s it, just cook up the chopped mushrooms and get the rest of the taco fixings ready.  We love black olives on our tacos and shredded cheese.  We also like to add a little extra flavor with a black bean salsa.  A can of black beans rinsed and drained, add about a cup of chopped pineapple, 1/4 cup chopped red onion and salt and pepper to taste.  Mix really well and top off each taco with the salsa!  I warm up the taco shells in the oven at 350 degrees for about 5 minutes so they are nice and warm and toasty!  Delish 🙂

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