We eat a lot of tacos. I avoid fake ground beef and TVP in my recipes these days in favor of various combinations of beans and veggies both to keep it interesting and to keep it whole foods based. This filling is based on some breakfast burritos made for us at our favorite place to stay in the Outer Banks of NC, The Inn on Pamlico Sound. Usually beach towns have zero interesting vegan food but we’ve never had a hard time eating in this random tiny town of Buxton, NC.
To add “cheesiness” to this dish without resorting to the fake stuff, try thinning some hummus with a bit of water and adding nutritional yeast and chopped green olives with pimientos!
Black Bean & Mushroom Filling
- 1 can black beans, rinsed
- button or cremini mushrooms, sliced or quartered
- 1/4 – 1/2 red onion, thinly sliced
- 2 tsp Blackened Creole seasoning (or more to taste)
- salt to taste (optional)
In a skillet on med-high, pan roast the onions and mushrooms, maybe adding a tablespoon of water or so as you go to keep them from sticking. Add seasoning and coat. Add black beans and cook til heated through and a bit mushy (this helps if you plan to make quesadillas).
If you’d like to use this filling to make quesadillas, spoon it onto half of a tortilla (we often use brown rice tortillas), spread the opposite side with the hummus-cheese topping and smush closed then toast in a clean skillet on each side for a minute or two. Repeat til done.
Also delicious with finely chopped broccoli, as pictured above, for some extra nutrition!
Could you inform me on tvp and what you call fake cheese as too the harm of it pls just started using two days ago in because a recipe ask for it
They’re not harmful as far as I know but I prefer to cook with minimally processed foods.
These look really good! Thank you
Hi guys! This looks delicious! Is that basically how you make the tacos, too? Just without the cheezy-hummus spread? I guess what I’m asking is, when you generally make tacos, do you just fold the tortillas in half and toast in the skillet? Or do you use pre-made taco shells? Or just make the taco shells somehow and then spoon in the filling? Thanks!
We usually just eat them on soft corn tortillas – heating them on a pan and then filling them. Sadly, Derek does not like hard tacos…I think these would also be great as double-decker tacos: spread a small whole wheat tortilla with the hummus cheese (or refried pinto beans) fold around a hard taco, then fill. YUM, I’ll have to try that…