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Portobello Black Bean Tacos

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 2 -3


Mexican Coleslaw

  • A couple of handfuls of cabbage finely shredded (enough for 2-3 people, about 200 g)
  • 1 carrot julienned (or grated)
  • 1/2 red onion finely sliced
  • 1/2 garlic minced
  • 1-2 tbsp lime juice about 1 lime
  • Small handful about 1/3 cup coriander, roughly chopped
  • 1.5 tbsp virgin olive oil
  • Salt

Portobello and Black Bean Tacos

  • 1 x 400 g tin black beans drained about 240 g
  • 2 portobello mushrooms about 200 g, sliced
  • 1/2 tsp cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp smoked paprika
  • Small pinch of cayenne and cinnamon
  • 1 small clove garlic minced
  • Salt to taste


  • Tortilla*
  • Sour Cream*
  • Coriander
  • Hot Sauce
  • Jalapeno
  • Avocado
  • Sweet Corn


Mexican Coleslaw

  • Combine cabbage, carrot, red onion, coriander and garlic in a bowl. Add oil, 0.5 tbsp lime juice and a good dash of salt and mix thoroughly. Start with adding a little bit of lime juice, and add more until you got the right acidity and salt balance. 1 tbsp is usually good, but start with 0.5 tbsp and work yourself up until you got the right acidity. Once good, set aside whilst making the tacos.

Portobello Black Bean Tacos

  • Fry the mushrooms in a little bit of oil on high heat until browned. Add the bean, spices and garlic and fry for a minute or two on medium heat. Add salt to taste
  • Serve the tacos on tortilla with the mexican slaw, finely sliced avocado, sour cream, hot sauce, jalapeno, sweet corn and a good handful of coriander.


*Gluten free? Use gluten free tortillas
*Vegan? Use vegan sour cream