Mushroom, Black Bean and Corn Tacos

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  • Two Tacos w/ Beer
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Two Tacos w/ Beer

This is a super-speedy and delicious meal for an evening when you have more hunger than time.  Cooking the vegetables in beer rather than oil not only keeps fat calories at a minimum, it lends a subtle, hoppy flavor to the proceedings.  The ingredients are easy to change up, so use whatever vegetables you like tucked inside a warm tortilla.  While I’ve been known to make whole wheat tortillas, I have a great and true love for Whole Foods’ Red Chile Tortillas, even though they are not whole grain.  Sometimes you have to lighten up, right?  They add a nice zing to whatever they surround.

Mushroom, Black Bean and Corn Tacos
Makes 4 generously-sized tacos

1 8 oz. package cremini mushrooms, sliced
1 small onion, thinly sliced
2 cloves garlic, minced
1 red bell pepper, chopped
1/2+ cup Mexican beer
1 tsp. dried oregano
1/2 tsp. chili powder
1 tsp. ground cumin
pinch kosher salt
1 cup frozen whole-kernel corn
1 14.5 oz. can black beans, rinsed and drained
4 red chile tortillas (or your favorite corn or wheat variety)
1 cup salsa fresca (make your own or use store-bought)
1/2 cup cilantro, chopped
1 avocado, chopped
Chipotle Tabasco
lime wedges

Heat 1/4 cup of beer in a large saucepan and add the mushrooms, onion, garlic and red pepper.  Saute until vegetables are soft – adding more beer as necessary to keep them from sticking to the pan.  Add the oregano, chili powder, cumin and salt and stir.  Add the corn and black beans to the pan and cook for about 5 minutes, stirring occasionally.

Closeup of TacosWarm the tortillas and divide the mushroom mixture between them, topping with avocado, salsa fresca and plenty of cilantro.  Drizzle with fresh lime juice and Chipotle Tabasco.

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  1. A Tablespoon of Liz says:

    umm.. can I just say how pure genius it is to cook the veggies in beer? These look so good… I love tacos, but sometimes I get bored with the normal taco fillings. I’m definitly going to have to keep this recipe in mind next time I’m craving Mexican food!

  2. Hehe, I was fairly proud of myself for coming up with the beer idea – knowing full well it is not a new idea. New to me, though!

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