Portabello & Black Bean Tacos with Smoked Cheese and Coriander Queso
PREP TIME: 20 Min
COOK TIME: 20 Min
SERVES: 2
- Coriander & Smoked Cheese Queso
- ¾ cup milk
- 250g smoked cheese, grated
- 2 tsp taco seasoning
- ½ cup chopped coriander, plus extra for serving
- Filling
- 4 Tbsp vegetable oil
- 1 small brown onion, chopped
- 12 Meadows Large Portabello Mushrooms, washed & sliced
- 2 cloves garlic, chopped
- ½ tsp chilli flakes
- 1 tsp each cumin & smoked paprika
- Pinch of salt
- 1 can cooked black beans, rinsed & drained
- To serve
- 8 corn tortillas
- 2 cups spinach
- 1 punnet cherry tomatoes, chopped
- 2 limes (or lemons) cut into wedges
Method
- For the queso, combine milk and cheese in a saucepan over a medium heat. Stir to melt, adding more milk if required. Sprinkle in the taco seasoning, stir well and remove from heat. Sauce will thicken as it cools so reheat and add a dash more milk if needed. Add the coriander just before serving.
- For the taco filling, heat half the vegetable oil in a frypan over a medium heat. Add the onion and cook for a few minutes until softened. Add the mushrooms to the pan with the garlic, spices, remaining oil and a pinch of salt. Cook until browned and the mushrooms have reduced, about 5 minutes. Stir in the black beans and heat through.
- Lightly blacken your tortillas in a dry frypan.
- To assemble, line the tortilla with spinach. Dollop with a large spoonful of the queso and top with mushroom and black bean mix, and cherry tomatoes.
MADE WITH
Large Portabello Mushrooms
