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Mushroom Taco Cups Recipe

Enjoy your favourite treat with a difference with this Mushroom Taco Cups recipe.

This recipe serves 8.

Ingredients

Filling:

Extra:

  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • 1 small jalapeño, thinly sliced
  • 500g Portabellini mushrooms, sliced
  • 1 x 400g tin diced tomatoes
  • 1 x 400g tin black beans, drained and rinsed
  • 1 Tbsp taco spice / Mexican seasoning
  • 1 cup / ± 160g frozen corn kernels
  • Handful fresh coriander leaves, roughly chopped

Tortilla cups:

  • 8 medium flour tortillas
  • Spring onions, sliced, for garnish

Special equipment:

Method

For the filling:

  1. Heat a drizzle of olive oil in large saucepan or Dutch oven.
  2. Add the beef and cook until turning brown and crisp on the edges.
  3. Season well with taco spice.
  4. Remove beef from the pan and set aside.
  5. Add a fresh drizzle of olive oil to the pan.
  6. Add onion and fry until tender.
  7. Add the garlic and jalapeño and cook for a minute until fragrant.
  8. Add the mushrooms and cook until golden brown and tender.
  9. Pour in the tinned tomatoes, black beans and seasoning.
  10. Return the mince to the dish.
  11. Bring to a simmer and cover.
  12. Cook for a few minutes allowing the flavours to meld and the tomato to thicken.
  13. Add the corn and cook until warmed through.
  14. When ready to serve – finish with fresh coriander and stir through.

For the tortilla cups:

  1. Preheat oven to 200˚C with the fan on.
  2. Different brands will make various sizes of flour tortillas.
  3. Measure tortillas by pressing and folding one into the muffin tin to create a little cup and seeing how much excess there is.
  4. Trim tortillas if necessary so that once placed in the muffin tin there is a little lip over the edge for plenty of filling.
  5. Brush trimmed tortillas on both sides with a little olive oil.
  6. Place in the muffin tin.
  7. If you have a six cup muffin tin, do two rounds.
  8. Place a little oven safe ramekin or little metal dessert mould in the muffin cup to help hold the shape.
  9. Bake for ± 8 minutes until golden brown.
  10. Remove from the oven and when cool enough to handle remove the tortilla cups and place them on a cooling rack. They will crisp up as they cool.

To assemble:

  1. Spoon the warm filling into the baked tortilla cups.
  2. Garnish with spring onions, serve with lime wedges and enjoy!

Mushroom Taco Cups Recipe Notes

This Mushroom Taco Cups Recipe is courtesy of the South African Mushroom Farmers’ Association (SAMFA), a group of farmers who grow and love mushrooms.

They share their passion by promoting all varieties of mushrooms, creating unique recipes that showcase the many flavour profiles of mushrooms, and engaging in charity campaigns that make the world a better place.

Why mushrooms?

These powerful little foods are packed with nutrients and fibres, have very few calories, and are an excellent source of plant protein. If spiced right, they even make a great meat replacement!

You can check out SAMFA’s social media pages on Facebook, Instagram, and Xfor all their latest updates.

We’ve shared dozens of SAMFA recipes, which you can access in our full Recipes Archive. You may just find your next delicious meal there!

Disclaimer: This is a sponsored recipe that also contains some independent affiliate links. Affiliate relationships allow us to earn a small commission on sales if you click over from our site. This does not affect the purchasing price. Affiliates help us to finance I Love Foodies. We appreciate your love and support.

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