Portabella Veggie Tacos

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Went out to lunch recently & had the best dang veggie tacos ever, so of course I tried to recreate them at home afterwards. The result?

Tex-Mex style vegan tacos loaded with veggies & flavor.

For the taco filling:
1 large portabella mushroom
1 c black beans
1/2 c corn
1/4 c chopped onion
1/2 an avocado (chopped)

For the taco seasoning:
1/2 tsp cumin
1/2 tsp cumin
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp paprika
pinch of sea salt

For the sriracha sauce:
1/4 c plain vegan yogurt of your choice (or greek yogurt)
sriracha sauce to taste (I used 1tbsp)

Cut mushroom into thin slices & rinse with water. Coat with about half of the taco seasoning & sauté with chopped onion in olive oil over medium heat. Mix black beans, corn, & onion in a bowl with the other half of the taco seasoning. Combine sriracha & yogurt in a separate bowl. Serve onto a corn tortilla then top with tomato, avocado, & sriracha sauce.


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