Equipment
- stove
Ingredients
Taco Ingredients
- 4 large king oyster mushrooms
- ½ white onion, thinly sliced
- 1½ tbsp tomato paste
- 1 tbsp maple syrup
- 2 tbsp coconut aminos
- 1 tbsp sriracha
- 1 tbsp vegan Worcestershire powder
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp dried mexican oregano
- 1 tsp ground cumin
- ½ tsp onion powder
- 15oz can black beans, drained
- salt and pepper, to taste
- 12 6" corn tortillas
Pineapple Salsa Ingredients
- ½ cup pineapple, chopped
- 1 small jalapeno, finely chopped
- ¼ cup cilantro, finely chopped
- ¼ avocado, chopped
- ¼ white onion, finely chopped
- ½ lime, juiced
- ¼ tsp sea salt
Method
- Use a fork to shred the mushrooms. The texture should look similar to pulled meat.
- Preheat a cast iron skillet over medium heat and add the onion. Optional to add a splash of cooking oil if desired. Sauté for 2-3 minutes until tender and fragrant. Add in the mushrooms and cook for 8-10 minutes, increasing the heat and deglazing the pan as needed with a splash of water or broth. The mushrooms should release liquid and once it has evaporated, the edges should begin to get a little charred.
- Add in the tomato paste, maple syrup, coconut aminos and sriracha, followed by all of the seasonings. Reduce heat back to medium and stir ever minute or two for about 5-10 minutes, until the mixture is caramelized and meaty. Season to taste with salt and pepper.
- While mushrooms are cooking, warm the beans in a small saucepan and season as desired - I like to add a pinch of salt and cumin.
- Next prepare the salsa by combining all the ingredients in a bowl and warm each tortilla over a gas burner for 5-10 seconds per side, or in a small skillet until warm.
- Assemble the tacos by filling each tortilla with the carnitas mixture, black beans, and top with pineapple salsa. Enjoy!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.