Improvised: Mushroom & Black Bean Tacos

I had planned on cooking one our go-to favorites, Crispy Black Bean Tacos.  When prepping I realized that I had not bought the cabbage slaw.  We were lacking all sorts of other crunch green things in the fridge.  Digging around I saw a container of mushrooms leftover from Saturday’s BBQ feast up on Tomales Bay.  Done.

Inspired by a recipe for Chanterelle Tacos in Supernatural Every Day, I sauteed the mushrooms in olive oil, garlic and red chilli flakes.  Served with warmed black bean, cilantro, green onion, and a bit of fresh lime and feta.  Pretty darn good.

I also have to give a shout out to Heidi Swanson for her tip about heating tortillas by wrapping them in a barely damp dish towell and placing all of that in a heavy pot (I used our La Creuset).  Warm and soft tacos.  Awesome.

Work event tomorrow so Robin gets to fend for herself.  Our go-to pizza on Thursday.

1 comment
  1. JDazzo said:

    mmm that does look good. Nice pic too!

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