• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Plant Based Cooking
  • Start Here
    • Introduction
    • What is a Plant-Based Diet?
    • Freebies
    • 12 Tips for Starting
    • Got Questions?
    • Meal Planning Myths
    • Nutrition Needs
    • Plant-Based Myths
    • Stock Your Pantry
    • Tools, Tips and Freebies
    • Uncommon Ingredients
    • What to Expect
    • Why Eat Plants?
  • Recipes
    • Recipe Index
    • 12 Most Popular
    • Appetizers
    • Beverages
    • Breakfast
    • Desserts
    • Gluten-Free
    • Holidays
    • Main Dishes
    • Plantricious
    • Recipe Roundups
    • Salads & Dressings
    • Sandwiches
    • Sauces & Condiments
    • Side Dishes
    • Snacks
    • Soups & Stews
  • Articles
    • All Articles
    • Cooking Tips
    • Food Facts
    • Getting Started
    • Interviews
    • Meal Planning
    • Nutrition
    • Reader Questions
    • Staying Motivated
    • Success Stories
  • Resources
    • Complete List
    • Freebies
    • Freebie Login
  • Shop
    • Books
    • Cookbooks
    • Kitchen Essentials
    • Lifestyle
    • Meal Delivery
    • Pantry Essentials
  • About
    • About PB Cooking
    • About Diane
    • Diane’s Health Journey
    • Subscribe
    • Contact
  • Cookbook
Home » Recipes » Mushroom Veggie Tacos

Mushroom Veggie Tacos

July 31, 2012 By Diane Smith Leave a Comment

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Pin
Share
Yum
Tweet
veggie tacos

Mushroom veggie tacos with corn tortillas…tacos for lunch, dinner or even breakfast. Yes, breakfast. And, they are a great addition if you’re trying to lose a few pounds.

These are full of fiber, protein, and vibrant color with all the veggies used here. You can get creative and mix your favorite veggies each time you make these. I’ve been on a taco kick, and I don’t think that’s going away anytime soon.

Mushroom Tacos

Corn tortillas have virtually no oil. Trader Joe’s brand Ingredients: stone-ground corn, water, traces of lime. Can’t beat that! So I’m encouraging you to experiment with your taco ingredients.

I fill these babies with sautéed mushrooms, onions, peppers, and beans. You can get creative and use different veggies like cauliflower, chickpeas, yams, zucchini, chard, carrot, etc..and switch up the spice.

The beautiful part about this dish is that you get to play and have fun with this recipe! The more veggies you add, the more fiber, flavor, and textures you get to enjoy.

Mushroom Tacos

I like to substitute hummus for cheese. It adds the kick and creaminess that you get from a good cheese. If hummus doesn’t satisfy your cheese fix, there are some wonderful shredded dairy cheese alternatives you can use that taste and melt just like cheddar cheese.

Any Meal Can be a Plant-Based Meal!:

  • Roasted Veggie Enchiladas
  • Vegetarian Chili
  • Sheet Pan Ratatouille with Creamy Polenta
  • Pita Falafel Sandwich with Tahini Sauce
  • Chickpea Flour Omelet with Curried Greens

It’s always fun to top these mushroom veggie tacos off with fresh chopped tomatoes, lettuce, a little avocado for added omegas and creaminess, and salsa. You can definitely sub the regular lettuce and tomatoes for cabbage slaw or a pinch of sprouts works well, too.

Here’s a basic recipe for these fun veggie tacos.

To heat the corn tortillas, put them into the toaster oven and “toast” them until they are just crispy and still easy to fold in half. Fill with cooked veggies, top with refreshing toppers, serve, and devour!

I’d love to hear your feedback in the comments below for these Mushroom Veggie Tacos! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

This recipe is Certified Plantricious because it meets the following guidelines.

"Cooking with Certified Plantricious Guidelines" seal

The Trusted Seal for
Plant-Based Nutrition

  • Must be whole food plant-based, contains no animal products
  • May be minimally processed
  • No added oil
  • No added sugars
  • No artificial additives or preservatives
  • Sodium (mg) to Calories ratio, 1 ≤ 1
  • Total Fiber to Calories, 2g ≥ 100 calories

Print Recipe
Mushroom Veggie Tacos
Sauteed mushrooms, veggies, creamy avocado and crunchy lettuce topped with hot sauce make a super easy dinner.
Mushroom Tacos
Votes: 25
Rating: 3.28
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Serving Size
people
2 tacos with 2.5 ounce mix plus topping
Ingredients
  • 6 corn tortillas
  • 1/2 large red onion diced
  • 4 oz mushrooms diced
  • 1/2 large bell pepper diced
  • 1 large tomato diced
  • 1/2 cup canned tomatoes drained and diced (organic)
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp garlic powder
  • 1/2 tsp sea salt and pepper or to taste
  • 3 leaves romaine lettuce diced
  • 1 large avocado diced
  • 1/3 cup hummus recipe (optional)
  • 1/3 cup salsa
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Serving Size
people
2 tacos with 2.5 ounce mix plus topping
Ingredients
  • 6 corn tortillas
  • 1/2 large red onion diced
  • 4 oz mushrooms diced
  • 1/2 large bell pepper diced
  • 1 large tomato diced
  • 1/2 cup canned tomatoes drained and diced (organic)
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp garlic powder
  • 1/2 tsp sea salt and pepper or to taste
  • 3 leaves romaine lettuce diced
  • 1 large avocado diced
  • 1/3 cup hummus recipe (optional)
  • 1/3 cup salsa
Mushroom Tacos
Votes: 25
Rating: 3.28
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. Add red onion, mushrooms and bell pepper to a sauté pan with a little water. Saute until tender.
  2. Add the drained canned tomatoes, the spices and salt and pepper.
  3. Toast corn tortillas in toaster oven until crisp but pliable.
  4. (Optional) Smear a tablespoon or so of hummus on one side of the corn tortilla. Fill the taco with the veggie mixture.
  5. Top with the tomatoes, lettuce, avocado and salsa.
Nutrition/Notes

Salt not included, Homemade Hummus is included

Nutrition Facts
Mushroom Veggie Tacos
Amount Per Serving
Calories 360 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 1.6g 8%
Sodium 244mg 10%
Total Carbohydrates 54.8g 18%
Dietary Fiber 12g 48%
Sugars 7.5g
Protein 8.9g 18%
Vitamin A 19%
Vitamin C 99%
Calcium 36%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

Pin
Share
Yum
Tweet

Filed Under: Breakfast, Cinco de Mayo, Gluten-Free, Main Dishes, Meatless Monday, Plant-Based Recipes

OTHER RECIPES YOU MIGHT ENJOY:

Veggie Divan

Broccoli Cauliflower Veggie Divan

Buckwheat Pancakes

Buckwheat Pancakes

Black Bean Beet Burger

Black Bean, Beet Burger

Cool Off Recipe Roundup

Chill Out: 19 Cooling Plant-Based Summer Recipes

Nutrifox-nutrition-label-generator

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Search for recipes

Get Social

            Plant Based Cooking on YouTube
Top 50 Plant-based Food Blogs Of 2021

Instagram

Instagram-Ask

Latest Video

Click here to get the recipe!

sign up Intro

Join my list and get your free checklist, “8 Plant-Based Meal Planning Mistakes and How to Avoid Them” plus a helpful bonus meal planning worksheet.

Leadpages signup button

 

I offer coaching…

Diane Smith on DaoCloud

Popular Recipes

Sheet Pan Tempeh Puttanesca

Sheet Pan Tempeh Puttanesca

Green Goddess Dressing

Green Goddess Dressing

Chocolate Rice Crispy Bars

Footer

Instagram

Pinterest

            Plant Based Cooking on YouTube

Disclosure and Privacy Policy

Recent Articles

Meal Planner

The Scientific Meal Planner

Plant-Based Dutch Oven Recipes

Marinated Tofu on a Plate with Vegetables

Tips for Marinating Tofu

Contact: diane@plantbasedcooking.com

Copyright © 2021 Plant Based Cooking on the Foodie Pro Theme