About This Recipe:
A few months ago I went to a great vegan Mexican restaurant called Bar Verde located in the East Village. It is a lovely, slightly upscale spot that has a lot of creative and delicious vegan recipes. I ordered these mushroom carnitas tacos, and was surprised at how satisfying they were since I really love my pork carnitas tacos.
These tacos are so easy to make, and really require more assembly than actual cooking which is perfect for a fun taco night. They are also pretty filling, but still a lighter and healthier way to make tacos at home.
Ingredients (4 servings)
-2 large portobello mushroom caps, sliced
-1 tsp dried thyme
-1 large yellow onion, diced
-1 box Spanish rice (or sometimes I use rice pilaf)
-15 oz black beans (1 can)
-2 plum tomatoes, finely diced
-2 tbls cilantro or parsley, chopped
-1 avocado, sliced
-3 limes- 1 juiced, 2 cut into wedges for garnishing
-Salt and pepper
Instructions (30 minutes)
1. Mushrooms: Arrange the mushroom slices in a single layer on a well oiled aluminum lined baking sheet. Season with the dried thyme, and salt and pepper. Bake at 425 degrees F for 10 minutes, then flip the mushrooms and bake for another 10 minutes.
2. Rice: In a pot over medium high heat, sauté the diced onions with 1 tbl of olive oil for 5 minutes. Add in your preferred rice and seasonings, and prepare according to the instructions. Once the rice is done, add in the black beans and combine.
3. Salsa: In a small bowl, mix together the diced tomatoes, cilantro/parsley, lime juice, and salt and pepper.
4. Assemble and enjoy.