• Ingredients:
  • 8oz package of FunGuy portobello mushrooms
  • 1 medium zucchini
  • 1 bell pepper
  • 2 chilies
  • 1 small red onion
  • 3 garlic cloves
  • 2 medium tomatoes
  • 2 limes
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon chili flakes
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cumin
  • ½ teaspoon coarse salt
  • 4 tablespoons olive oil, divided
  • 15 oz can black beans, drained and rinsed
  • 12 small wheat tortillas
  • shredded cheese
  • fresh cilantro
  • salt to taste

Taco Tuesdays can get a little repetitive if your go-to taco is always the same: meat, lettuce, cheese, tomato. There’s nothing boring about these spicy lime marinated Portobello FunGuy mushrooms with sautéed zucchini and black beans though. 

These FunGuy tacos will spice up your weeknight tradition and have everyone asking for more. Don’t forget to include a side of our Fresh Mushroom Salsa to go on top!

DIRECTIONS:

  1. Brush off any debris from the FunGuy mushrooms with a damp cloth. Pop out the stem using your thumb and discard. Thinly slice the mushrooms and place them into a large bowl. Trim the ends of the zucchini before cutting it into ½ inch thick sticks. Thinly slice the onion, bell pepper, and chili peppers and cut the tomato into thin wedges before setting them aside for topping later. Wash the cilantro and roughly chop it. Cut one lime in half and the other into quarters. 
  2. Place the garlic, chili powder, paprika, chili flakes, allspice, cumin, and salt into a mortar and mash it all into a paste with a pestle. Transfer the garlic paste to the bowl with the mushrooms and add half of the olive oil and squeeze the juice from the halved lime into the bowl. Toss to coat the mushrooms with the seasoning and cover to allow the mushrooms to marinate for at least 10 minutes. 
  3. Heat a pan over medium-high heat and add the rest of the olive oil. Once the olive oil is hot, add the mushrooms to the pan in a single layer, cooking about 5 minutes, turning half way through to get both sides golden browned. Remove the mushrooms from the pan, place them in a dish, and cover them to keep them warm. 
  4. Add the zucchini sticks to the pan and sauté them about 5 minutes, or until tender and browned. Transfer the zucchini to the same plate with the mushrooms, cover, and add the black beans to the hot pan. Sauté the beans in the pan for 2-3 minutes or until warmed through and soft. Transfer the beans to another bowl and cover to keep warm. 
  5. Clean out the pan and return it to the stove top over medium heat. Lay a couple of the tortillas in the pan and allow them to warm and lightly brown on each side, about 30 seconds on each side. Taste and add salt if needed. Turn off the heat. 
  6. Assemble the tacos by spooning the black beans onto the middle of the tortilla and top with the mushrooms and zucchini then add the onion, chili peppers, bell peppers, tomatoes, shredded cheese, cilantro, and a squeeze of lime. 
  7. Serve immediately. 

Have a Fun meal!