Asparagus and Mushroom Tacos
This taco style vegetable wrap is so ridiculously flavourful, and makes the easiest quick supper or easy lunch.
Of course you don’t have to use asparagus and mushrooms either. This asparagus and mushroom tacos recipe is a really versatile recipe so try using it as a taco template and substitute any vegetables you happen to have in the fridge. Things like broccoli, sweet potato, peppers will all work beautifully.
The smoky spices add a depth of flavour to this dish that you’ll want to recreate again and again. I used mini tortilla wraps that I got from my local supermarket but you can also use corn wraps or make your own.
If you’re looking for some ideas about what you can add in or swap out here are a few suggestions:
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Wraps: Flour tortilla wraps, corn tacos, Romaine lettuce (or any kind of large lettuce leaf)
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Vegetables: peppers, cabbage, red onion, courgette, aubergine, mushrooms, asparagus, beetroot, avocado, tomatoes, cauliflower, tomatoes, cucumber, sweet potatoes, potatoes
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Beans: chickpeas, quinoa, rice, haricot beans, white beans, black beans
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Extras: fresh herbs like coriander or parsley, pickled onions, seeds, baked tofu apple, nuts, seeds, olives, pickles, sauerkraut, baked tofu
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Sauces: guacamole, salsa, hummus, cashew cheese, herb almond cheese, creamy vegan nacho cheese, gaucammus
Like this recipe? I have some other vegan recipes that you might love. Why not try my Breakfast Tacos or Vegan Quesadillas.
Did you make this asparagus and mushroom tacos recipe? Take a photo, tag me @MadeleineOlivia and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Tiktok.
Asparagus and Mushroom Tacos
Ingredients
- 2 tbsp olive oil
- 2 garlic cloves ( minced)
- asparagus (bunch of, woody ends removed, chopped into bit size pieces.)
- 250 g mushrooms (Chestnut, closed cup or shiitake, or a combination of all three, quartered or sliced )
- 1 tin of black beans (drained and rinsed )
- spring onions (bunch of, thinly sliced )
- 1 tsp red chilli flakes
- ½ tsp sea salt
- 1 tsp paprika
- 8 small wraps (make these gluten free for GFO)
- coriander (finely chopped )
Serve with
- guacamole
- chilli sauce
- ½ lime (juice of)
- ½ lime (juice of)
Instructions
- Heat the oil in the pan, and fry the spring onions for a few minutes. Add in the spices and toss through for a few more minutes.
- Next add the mushrooms and fry until reduced and softened. Add in the asparagus and fry until softened.
- Drain the black beans and finally add them to the pan.
- Remove everything and toss with some of the chopped coriander. Serve in warmed wraps topped with rocket, guacamole, chilli sauce, a squeeze of lime and sprinkle of coriander.
Video
Nutrition
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