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Kitchen Notebook

December 07, 2017

Asian Black Bean and Mushroom Tacos

75 Mins

Serves 2


  • 8 oz Shiitake Mushrooms
  • ½ Cucumber
  • ½ Daikon Radish
  • 4 Tortillas
  • ¾ cup Dried Black Beans
  • 4 Tbsp Olive Oil
  • 1 clove minced Garlic
  • 1 tsp minced Ginger
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Maple Syrup
  • Lime
  • Salt

Soak beans with a good amount of water overnight. Once soaked, drain and rinse the beans. Place the beans in a large pot and cover with fresh water. Add 1 tsp. salt to the cooking water. Place on the stovetop and bring to a boil, then reduce to a simmer. Simmer for 1 hour, or until you reach desired tenderness. Stir the beans a few time so they don’t stick to the bottom. Drain out most of the water. You should leave about 1/2 inch of water at the bottom. Add minced garlic, ginger, soy sauce and maple syrup. Cook for a couple minutes, stirring constantly, then remove from heat, cover and set aside.

Using a mandolin or sharp chef’s knife slice daikon radish and cucumber into paper thin rounds. Add to a bowl with with a squeeze of lemon and salt. Set aside.

Heat oil and garlic in a pan. When garlic starts to sizzle, about 30 seconds add mushrooms and saute 3 to 4 minutes, turning until lightly browned. Season with salt to taste.

Set a large pan over medium-low heat. Arrange 2-3 tortillas in a single layer. Flip them after 30 seconds or so. As they come off the stove, wrap them in a clean tea towel. Repeat with a second batch. Fill each taco with black beans and mushrooms. Top with radish and cucumber and a drizzle of hot sauce, if desired.

75 Mins Recipe Veg

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75 Mins Recipe Veg

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