Black Bean and Mushroom Tacos with Tomato and Lime Salsa

black bean taco

Serves: 4

Difficulty of recipe preparation: Easy

Preparation time: 20 mins

Cooking time: 10 mins


  • 2 medium tomatoes, diced
  • ½ red onion, finely chopped
  • ½ jalapeno chili, finely chopped
  • 1 lime juiced
  • ½ cup coriander leaves, roughly chopped
  • 1 tbs olive oil
  • 1 x 400g can of black beans, rinsed and drained
  • 5 large mushrooms, thinly sliced
  • 1 small brown onion, thinly sliced
  • 1 tsp ground cumin
  • ½ cup low fat Greek yoghurt
  • 1 packet mini wholemeal tortillas


  1. To make tomato salsa – combine diced tomatoes, red onion, chilli and half the lime juice in a bowl. Season with salt and pepper, stir until combined and set aside.
  2. To make guacamole – combine remaining lime juice and avocado in another bowl, season with salt and pepper and mash with a fork until a paste is formed. Set aside.
  3. Heat oil in a frying pan on a med-high heat. Add cumin and stir for 30 seconds until fragrant.
  4. Add onion and stir for 2-3 minutes until soft. Add mushrooms and stir for a further 4-5 minutes until soft.
  5. Add black beans, season with salt and pepper and stir until combined and beans are heated through
  6. Warm tortillas on a tray in the oven
  7. To assemble taco spread some guacamole into centre of tortilla, top with bean mixture, tomato salsa and a dollop of greek yoghurt.
  8. Enjoy the taco party!

Recipe courtesy of 2016 International Year of Pulses Australian Signature Dish Recipe Competition, entered by Janelle Kwon, Vic.