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Lion's Mane & Black Bean Rolled Tacos
This is my spin on a Southern California favorite, the taquito AKA: rolled tacos. Nuf' said
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Shopping List
Ingredients
- 9-10oz Lion's Mane mushroom
Marinade
- 1 tsp cayenne powder
- 2 tsp paprika
- 2 tsp garlic powder
- 2 tsp chili powder
- 2 tsp cumin powder
- 1 tsp red pepper flakes
- 1/4 cup chopped fresh cilantro
- 2 Tbsp avocado oil
- 1/3 cup liquid amino
- 2 Tbsp lime juice
- 1 Tbsp agave syrup OR maple syrup
- to taste salt & pepper
Additional Ingredients
- 1 can black beans
- 16 corn tortilla shells
- vegan sour cream
- shredded lettuce
- guacamole
- chipotle salsa cremosa
- vegan feta cheese
- cooking oil (avocado OR grape seed work well)
Directions
- Clean and pull Lion's Mane apart into nugget sized pieces. Add to pan (cast iron works well), without oil, and cook the water out using a cast iron press or heavy pot. Cook for 2-3 minutes and flip. Continue this until the water is cooked out. Allow the Lion's Mane to cool, then chop into small pieces. Set aside. TIP: You do not need to clean your pan yet. You will be using again on Step 3
- Combine all ingredients for the marinade in a bowl. Marinate the Lion's Mane for 1 hour
- In the pan from Step 1, cook Lion's Mane on medium heat until liquid is removed. Add rinsed & drained black beans and cook for an additional 4-5 minutes. Remove from heat and set aside
- Warm tortilla shells, a few at a time, in a clean pan. This gives them flexibility. Place a couple spoonfuls of Lion's Mane mixture into the center of each tortilla shell. Roll the tortilla shell onto itself and "seal" using a toothpick, fold side facing down
- Coat a pan with preferred cooking oil and heat to medium. Cook rolled tacos (a few at a time), fold side down first, until golden crispy on all sides. TIP: Leave the toothpick in as long as you can to keep the taco in the rolled shape
- Serve with toppings of choice.
Enjoy!
Shopping List
Ingredients
- 9-10oz Lion's Mane mushroom
Marinade
- 1 tsp cayenne powder
- 2 tsp paprika
- 2 tsp garlic powder
- 2 tsp chili powder
- 2 tsp cumin powder
- 1 tsp red pepper flakes
- 1/4 cup chopped fresh cilantro
- 2 Tbsp avocado oil
- 1/3 cup liquid amino
- 2 Tbsp lime juice
- 1 Tbsp agave syrup OR maple syrup
- to taste salt & pepper
Additional Ingredients
- 1 can black beans
- 16 corn tortilla shells
- vegan sour cream
- shredded lettuce
- guacamole
- chipotle salsa cremosa
- vegan feta cheese
- cooking oil (avocado OR grape seed work well)
Directions
- Clean and pull Lion's Mane apart into nugget sized pieces. Add to pan (cast iron works well), without oil, and cook the water out using a cast iron press or heavy pot. Cook for 2-3 minutes and flip. Continue this until the water is cooked out. Allow the Lion's Mane to cool, then chop into small pieces. Set aside. TIP: You do not need to clean your pan yet. You will be using again on Step 3
- Combine all ingredients for the marinade in a bowl. Marinate the Lion's Mane for 1 hour
- In the pan from Step 1, cook Lion's Mane on medium heat until liquid is removed. Add rinsed & drained black beans and cook for an additional 4-5 minutes. Remove from heat and set aside
- Warm tortilla shells, a few at a time, in a clean pan. This gives them flexibility. Place a couple spoonfuls of Lion's Mane mixture into the center of each tortilla shell. Roll the tortilla shell onto itself and "seal" using a toothpick, fold side facing down
- Coat a pan with preferred cooking oil and heat to medium. Cook rolled tacos (a few at a time), fold side down first, until golden crispy on all sides. TIP: Leave the toothpick in as long as you can to keep the taco in the rolled shape
- Serve with toppings of choice.
Enjoy!
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