DistributorsMain dishes · CRESPO KITCHEN
Mushroom Tacos with Mango
Golden mushrooms, black beans and fresh mango salsa make a colorful Mexican-inspired meal.
25 min approx.4 servingsFresh mango
Ingredients
- 400 g mushrooms, sliced
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ½ teaspoon salt, divided
- 1 cup cooked black beans, drained
- 1½ cups diced mango (250 g)
- ¼ red onion, finely chopped
- ¼ cup chopped cilantro
- 2 tablespoons lime juice
- 8 small corn tortillas
Method
- Combine the mango, onion, cilantro, lime juice and ¼ teaspoon salt. Set aside.
- Heat the oil in a wide skillet over medium-high heat. Add mushrooms and cook for 8–10 minutes, stirring occasionally, until their liquid evaporates and they brown.
- Stir in cumin, remaining salt and beans. Cook for 2–3 minutes, until heated through.
- Warm the tortillas. Divide the filling among them and finish with the mango mixture.
Research sources
Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: