I love this unique combination of flavors on a taco. And the beans are really just playing a supporting role. This versatile taco filling has sauteed seasoned onions, garlic, and jalapenos, while the burst of cherry tomatoes add a punch of acidity. Red wine vinegar and oregano enhance the umami of the otherwise mild white mushrooms. Combined with beans and sauteed veggies, and you’ve got something special.
To be completely honest, I tried doing what professionals claim is the best way to make beans and that is buying them dry, soaking them, and then letting them simmer for an hour. Last night I made a big pot of black beans, but after all that time spent nurturing that pot, I just wasn’t satisfied with the texture of the formerly “dried” beans. I’ve had more success with an instant pot. But I didn’t have another pack to try. Quite frankly I was just looking to make some delicious food with what I still had in my pantry.
Enter: canned cannellini beans.
Cannellini Beans and White Mushrooms
These are basically white kidney beans. Growing up, red kidney beans were pretty much the only beans that I ate. Today, I eat a wide variety, but these flavorful white versions are a welcome addition. They have good size, creamy texture, and I really enjoy their taste, especially in Mexican cuisine. So to make a long story short, with these beans in my pantry, I decided to build a taco recipe around them. Coupled with white mushrooms, they make for a hearty filling that taste great together.
White Onions, Garlic, and Jalapenos
Onions and garlic make a great foundation for so many dishes and cuisines around the globe. So of course it was a no-brainer to start with them here. Along with the herbs and spices, this is where so much of the flavor comes from.
It’s REALLY important though to use WHITE onions sliced to get the most flavor. Add some jalapenos for a little spice and flavor and we’re off and running. I highly recommend at least 2 for these tacos. Keep the seeds if you want it spicy!
Cherry Tomatoes
Sauteed tomatoes provide little bursts of flavor that add pop to this taco dish. Tomatoes are almost always important to great tacos, and I love the twist of having them hot on the skillet, absorbing all of those spices. But if you decide to add some pico de gallo with fresh tomatoes I won’t be mad. You do you.
Cilantro
Cilantro is standard garnish for tacos, and this is no different. The dash of dark green color looks great, but the popular herb provides that fresh finishing touch. But if you’re one of those folks who unfortunately can’t enjoy cilantro, feel free to add some parsley, or leave it off all together.
Optional Toppings
Sauce or Salsa – Pico de gallo, taco sauce, or your favorite salsa can really shake things up!
Guacamole, Crema or Sour Cream – Add a cool, creamy component to add even more flavor.
Cheese – Break out your favorite shredded or crumbly cheeses and toss in a pinch or two.
Did you make this? Share your experience with us in the comments below and post your photos on instagram with #theflavorfanatic1
More Mexican Recipe Favorites
Cannellini Mushroom Tacos
Equipment
- 1 cutting board
- 1 chef's knife
- 1 set of measuring spoons
- 1 set of measuring cups
- 1 large non-stick skillet
- 1 spatula or stirring spoon
Ingredients
- 2 x 15oz cans cannellini beans or Pintos, or Great Northern white beans
- 2-3 Tablespoons extra virgin olive oil divided, other vegetable oils work well too.
- 1 white onion sliced
- 2 jalapenos chopped (keep seeds to make spicier)
- 3-4 cloves garlic crushed and chopped
- 1 teaspoon kosher salt halved
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 20-24 cherry tomatoes halved
- 2 cups white mushrooms chopped
- 1 tablespoon red wine vinegar
- ½ teaspoon oregano dried or fresh
- 2 tablespoons cilantro chopped
- 12 6" flour tortillas
Instructions
Prepare the Veggies
- Peel the dry layers away and thinly slice onion.
- Smash and peel garlic, then chop.
- Cut jalapeno into quarters, de-seed (unless you want it spicy), and chop.
- Chop a handful or two of mushrooms.
- Cut cherry tomatoes in half.
- Chop about a tablespoon or two of cilantro for garnish
Sauté Veggies
- To a large, hot, non-stick pan, add 1 Tablespoon of OIL. Let it heat up then add ONION slices. Add a 1/2 teaspoon SALT. Cook about 3-4 minutes until softening and translucent. But don't let them burn. Stir occasionally. Bring heat down a little if needed.
- Add GARLIC and JALAPENOS. Stir together with the onions. Cook about 1-2 minutes.
- Add CUMIN and CHILI powder. Stir to coat the veggies. Cook about 1 minute.
- Add cherry TOMATOES and combine with veggies and spices. Push everything to half of the skillet. If the empty side is dry, add a tablespoon of oil.
- Add the MUSHROOMS to empty side of the pan, add a 1/2 teaspoon of kosher SALT, red wine VINEGAR, and OREGANO, then sauté until just starting to brown. Then stir together with the remaining veggies, using the whole pan.
- Finally, add the cannellini BEANS and stir to combine. Cook 2-3 minutes to heat the beans and meld the flavors.
Time for Tacos!
- Warm your TORTILLAS, either in the oven, on a a skillet, or in the microwave. Then put them on a plate. Add 1/4 cup of bean and veggie filling for each taco.
- Sprinkle cilantro on tacos for garnish.