Our team will be giving our track a little TLC from 7th - 10th April 6am - 6pm, to keep it in top condition for you. The track will still be available after 6pm on Wednesday 8th and Friday 10th April. Thanks for bearing with us while we make these improvements.
Spice up your dinner with this Mushroom Taco recipe! It is high in fibre, vegan and packed with tasty, spicy mushrooms! A simple meatless and delicious dinner ready in just 20 minutes. You could serve them with homemade wedges and a side salad!
1 tablespoon, olive oil 4 large flat mushrooms, sliced 2 large garlic cloves, grated 1 small onion, diced 1 tsp cumin seeds 1 tsp chilli powder 1 tsp ground coriander 400g pinto beans, drained and liquid reserved 2 tsp tomato purée Salt and pepper to taste 8 wholemeal tortilla wraps Toppings of choice - salsa, avocado, coriander, sweetcorn, sauteed peppers, hot sauce
STEP 1 - Heat the olive oil in a pan over a medium heat. Add the mushrooms, diced onion and garlic to the pan and then put the lid on. Cook until softened for about 5-7 minutes.
STEP 2 - Season the mushroom mixture with the cumin seeds, chilli powder and ground coriander, stirring well to combine.
STEP 3 - Then add in the pinto beans and tomato purée. Cook for 2-3 mins, adding a small amount of the reserved bean liquid to loosen if needed. Season with salt and pepper.
STEP 4 - Warm the tortillas in a separate pan or in the microwave.
STEP 5 - Assemble the tacos by spooning the mushroom filling into each tortilla. Top with your favourite toppings. Serve hot and enjoy!
