Tacos tacos tacos! I’ve been wanting to make a fresh summer taco ever since avos are back and season and discovering the delicious pomegranates are lining the supermarket shelves.
#TacoTuesday has been trending and these mushroom and black bean tacos fit right in. Using my staple black beans as a base for the tacos and layering up with garlic mushrooms, pomegranate guacamole, crumbled feta, cherry tomatoes and fresh coriander these are sure to go down a treat. Plus they’re a quick and easy meal you can throw together in under 30 minutes feeding hungry mouths all around.
How crazy is it that it’s already November, where has the year gone? I swear this is said every year but this one really did go by faster than the last. It’s been an absolutely insane year of new friends, new beginnings, travel and delicious food. But boy is it busy….and only getting busier with Christmas, birthdays and a new job. Crazy right? After 4 incredible years at my first design job straight out of university, I am moving on and stepping up career-wise. As sad as it is closing chapters, the new beginning is unbelievably exciting and I cannot wait to start early Dec!
Aside from the new job, I am looking forward (as I can only assume many of you are) to Christmas and having a few weeks off in hopefully good weather. This year, I am finally going to explore the South Island which I have been hearing so so much about. I almost feel like a failed Kiwi reaching 25 and having never explored down south and in my own backyard so to speak. The plan is to spend 10 days exploring the sights, local cafes and going for a few day hikes around Lake Tekapo, Wanaka, Queenstown and Arrowtown. If anyone has any suggestions on anything to do, or must-sees please comment below as would love to hear it!
But back to mushroom and black bean tacos, serve on their own or with corn chips to use up any guac (if there is any…). If you end up making these be sure to tag me @simply_theora and let me know what you think!
Mushroom & Black Bean Tacos (serves 4)
400g mushrooms, chopped roughly
4 cloves of garlic
Black beans mix (recipe here)
Cherry tomatoes, halved
Corriander (optional – but recommended)
10 Tacos, lightly heated
½ red onion, diced
4-5 cherry tomatoes, diced
¼ – ½ pomegranate, seeded*
½ lemon, juice
Salt & pepper to season
1. Prepare the black bean mix. Once cooked, saute the mushrooms in the butter, garlic until ready.
2. Mix all the guac ingredients in a bowl and set aside. Half the cherry tomatoes, dice the feta and lightly heat the tacos.
3. Assemble the tacos (Starting from the bottom I like to layer black beans, mushrooms, quacamole, feta, tomatoes and season with coriander, however, you can layer them up however you want!) Serve with corn chips and a corona and dig in before it’s all gone.
* I recently learnt a tip for de-seeding the pomegranate. Roll it a few times to soften before cutting in half. Then use a wooden spoon to ‘bang’ out the seeds while breaking away the inner skin.