Black Bean and Mushroom Tacos
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Black Bean and Mushroom Tacos

Black Bean and Mushroom Tacos

with Roasted Sweet Potatoes, Guacamole and Pepitas

Filled to the brim and fully loaded with textures and flavours, these tacos show how achievable, exciting and delicious plant-forward dishes can be!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

370 mL

Black Beans

340 g

Sweet Potato

113 g


2 tbsp

Enchilada Spice Blend

(Contains Sulphites)

1 tsp

Garlic Powder

2 tbsp

Tomato Sauce Base

7 g


1 tbsp

White Wine Vinegar

(Contains Sulphites)

113 g

Green Cabbage, shredded

6 tbsp


6 unit

Flour Tortillas

(Contains Sulphites, Wheat)

28 g


Not included in your delivery

0.13 tsp


0.13 tsp


2.5 tbsp


¾ tsp



Nutrition Values

Calories890 kcal
Fat40 g
Saturated Fat9 g
Carbohydrate113 g
Sugar15 g
Dietary Fiber23 g
Protein22 g
Cholesterol0 mg
Sodium16650 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Paper Towel


Roast sweet potatoes

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes, half the garlic powder and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden, 18-20 min.

Prep and dress cabbage

Meanwhile, thinly slice mushrooms. Finely chop cilantro. Using a strainer, drain and rinse black beans, reserving bean liquid. Add vinegar, 1/2 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, to taste, then whisk to combine. Add cabbage and cilantro. Toss to combine.

Cook mushrooms

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally, until softened, 4-5 min. Add tomato sauce base and Enchilada Spice Blend. Cook, stirring often, until fragrant, 1 min.

Cook beans

Add beans, remaining garlic powder, 3 tbsp bean liquid and 1/4 tsp sugar (dbl both for 4 ppl) to the pan with mushrooms. Cook, stirring occasionally, until beans are warmed through and sauce thickens slightly, coating beans, 4-5 min. (NOTE: If the pan gets too dry, add 1 tbsp bean liquid at a time.) Season with salt and pepper, to taste.

Warm tortillas

Meanwhile, wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)

Finish and serve

Divide cabbage and mushroom and bean filling between tortillas. Top with roasted sweet potatoes and pepitas. Dollop guacamole over top. Drizzle any remaining dressing from the medium bowl over tacos, if desired.