Let me get this off my chest: I really liked this meal.
It was quick, healthy and tasty.
The main component to the tacos is a seemingly simple black bean saute with oyster mushrooms and red pepper. I don’t know what it is, but the oyster mushrooms were fabulous here. They kept their shape, they had a sweet but subtle mushroom flavour but it complemented the red peppers and beans especially well. The Ancho chile-based chili powder made this spicy enough with great flavour.
Don’t stop there, just yet. Cut up a sweet mango, toss with some cilantro and red onion and you have a quick salsa that pairs so nicely. Since I used Alphonso mangoes, there was no need to add more sweetener, but adjust to your tastes and available fruits.
Now wrap it all up. With a nod to my raw tacos, I decided to serve this in a Swiss chard leaf. Pick your poison: leafy green, flour tortilla or hard taco shell.
With each bite, you will have sweet, spicy, and savoury. Juicy mushrooms and black beans. Simple sweet mango salsa – how could it not be good? Thankfully, it is easier to make then our New Best Salad Ever (aka Roasted Garlic Tofu Salad with Cilantro Rice, Black Beans and a Mango Salsa). This was best eaten fresh, with the warmed beans and saucy mushrooms contrasting the cool salsa.
For some reason, I tend to gravitate to black beans when I cook Mexican. Probably because I really like black beans. I am working through my heirloom bean stash, though. However, my collection of beans are predominantly Southwestern or pinto bean hybrids (Rio Zape, Bolita, Anasazi, Rattlesnake, Appaloosa, etc). Not sure what to make with them. What are your favourite recipes for pinto beans?
Oyster Mushroom and Black Bean Tacos with Sweet Mango Salsa
Adapted from Chef Chloe
1 tbsp coconut oil
1 onion, chopped
2 cups red bell pepper, chopped
5 ounces oyster mushrooms, trimmed and thinly sliced
3 garlic cloves, minced
2 tsp chili powder (OR 1.5 tsp ground Ancho chili powder + 1/4 tsp ground cumin + 1/4 tsp Mexican oregano + 1/8 tsp garlic powder)
1 tsp ground cumin
1 tsp dried Mexican oregano
2 cups cooked black beans, rinsed and drained (reserve a bit of the cooking liquid)
4 large Swiss chard leaves (or tortillas if that floats your boat)
1 cup mango, diced (I used 2 small Alphonso mangoes)
1/3 cup red onion, finely chopped and soaked in water for at least 10 minutes, then drained
1/4 cup chopped fresh cilantro
juice from half a lime (1 tbsp)
1. In medium skillet over medium-high heat, heat oil. Once hot, sauté onions, bell peppers, and mushrooms until soft and lightly browned, around 5 minutes. Season with salt and pepper, then add garlic, chili powder, cumin, and oregano. Stir and cook 1-2 more minutes until fragrant. Deglaze the pan with a bit of reserved bean cooking liquid, if needed. Add black beans, stir and cook until heated through. Season with salt and pepper, and adjust to taste.
2. Meanwhile, combine the chopped mango, onion, cilantro and lime juice in a small bowl.
3. To assemble the tacos: Destem the Swiss chard, fill with black bean mixture and top with a spoonful of the mango salsa. Wrap and roll, then eat!
These taste best fresh from the skillet, so try not to have many leftovers!