Taco Tuesday

Yields: 2-6 servings

(depending on how many tacos you like to have on Taco Tuesday...)

Taco Tuesday was and still is one of my favorite traditions.  While it may not look like the tacos of my youth, this taco inspired meal satisfies both my palate AND my stomach, all while providing some brag worthy veggie power.

The Meat Ingredients

1 tbsp coconut oil
16 oz baby bella mushrooms, diced
1 can black beans
1 yellow onion, diced
4 small garlic cloves or 2 large, minced (use your judgement and own personal like or dislike of garlic here...  I happen to LOVE garlic)
2 - 2 1/2 tbsp taco seasoning (check out my homemade version below)
1 tbsp cumin
salt to taste


  1. Dice your mushrooms, onion, and garlic.  You can do this in a food processor, in small batches, just be careful not to over do it and puree your "meat."  We want to achieve a ground beef texture here!  When I'm using my food processor for this purpose, I quarter my onion and throw it in first, pulsing and scraping the sides in an effort to get uniform size.  I empty and scrape the bowl and throw in the garlic.  The garlic you can obliterate.  We want it minced, after all.  Up next are the mushrooms.  (You can throw them in with your already minced garlic)  I typically do 16 oz in 3 or 4 batches, emptying and scraping the bowl in between.
  2. Heat coconut oil in a large pan and saute diced onion over medium high heat (about  2 minutes--until the onions go from white to slightly clear-ish).
  3. Add in your diced mushrooms/garlic and allow them to saute over medium heat (stirring intermittently).
  4. Drain and rinse your black beans.  In a bowl, mash them with a potato masher.
  5. Add mashed black beans to your mushroom/onion mixture.
  6. Combine taco seasoning, cumin, and salt (to taste) and allow to simmer over low heat until the moisture reduces and you have what resembles ground meat.

The Taco Seasoning

Note:  This will make a big batch of taco seasoning that you can use for many Taco Tuesdays!  Just store it in an airtight container, and this will save you from spending extra dollars and eating mystery ingredients from the prepackaged seasonings.

1/4 cup chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp crushed red pepper
1 tsp dried oregano
2 tsp paprika
2 tbsp ground cumin
1/2 tbsp sea salt
1 tbsp + 1 tsp black pepper

Mix 'em all together in a small bowl and store in an airtight container.

The Guac

Note:  I prepare my guacamole intuitively, so I don't have an exact recipe.  This recipe is a general guide to follow, though I always taste as I go.  Avocados come in all shapes and sizes, and this affects the balance with all of your other ingredients.

2 ripe avocados
2 garlic cloves, minced
1/2 jalapeno, diced (seeded, if you don't want it too spicy)
1/3 cup chopped red onion
1 tbsp lime juice
1/4 tsp - 1 tsp cilantro (I like a lot of cilantro, but some people aren't big fans)
salt to taste

In a bowl, mash your avocados with either the tines of a fork or a potato masher (I like mine chunky!).  Incorporate the rest of your ingredients and perform a taste test to see what needs a little oomph.

The Toppings

What are your favorites?  These are some of mine:

Diced tomatoes
Diced radishes
Sliced black olives
Daiya shredded cheddar
More cilantro
More red onion

Wrap it all up in an omega-3 tortilla or opt for my favorite: a taco salad (put your "meat" and toppings over a bed of spinach with a few crumbled up corn chips.)

How do you like your taco?

Brittany KrigerComment