The Ultimate Vegetarian Tacos with Beyond Beef & Portobello Mushrooms (Homemade Tortillas!)
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The best vegetarian tacos you’ll ever make, loaded with savory Beyond Beef strips, hearty portobello mushrooms, and spiced black beans, all wrapped in buttery homemade flour tortillas. This plant-based taco recipe is bold, satisfying, and packed with umami flavor that even meat-lovers will crave.
Prep Time: 30 minutes | Cook Time: 45 minutes | Total Time: 1 hour 15 minutes Servings: 6–8 tacos | Cuisine: Tex-Mex / Plant-Based | Diet: Vegetarian
Why You’ll Love This Vegetarian Taco Recipe
If you’re searching for the best vegetarian taco recipe, look no further. This recipe combines the satisfying chew of Beyond Beef strips with earthy portobello mushrooms and creamy black beans for a filling that rivals any traditional taco. The secret weapons? A splash of hoisin sauce, vegan oyster sauce, and ABC sweet soy sauce, an Asian-inspired umami trio that takes this recipe completely over the top.
And yes, we’re making the tortillas from scratch. Once you go homemade, you’ll never go back.
Kitchen Utensils You’ll Need
Before you start, gather these tools:
Large mixing bowl, for making the tortilla dough
Rolling pin, to roll out the tortillas
Cast iron skillet or non-stick pan, for cooking the tortillas and the filling
Wooden spoon or silicone spatula, for stirring the filling
Cutting board, for chopping vegetables
Chef’s knife, for dicing tomatoes, mushrooms, and bell Peppers
Measuring cups and spoons, for accurate seasoning and sauce portions
Colander / strainer, for draining and rinsing the cooked black beans
Medium saucepan, for cooking dried black beans
Tongs, for flipping tortillas and serving
Serving platter or taco rack , for presenting your tacos
Ingredients
For the Homemade Flour Tortillas
4 cups all-purpose flour
½ stick (¼ cup) unsalted butter, softened
1 teaspoon salt
Warm water, as needed (approximately ¾ to 1 cup)
For The Topping
1 cup sour cream
Hot sauce of your choice (Cholula, Tapatio, Valentina, or your favorite drizzle as much as you like!)
For the Taco Filling
1 package Beyond Beef strips
2 packages fresh portobello mushrooms, sliced
1 pound dried black beans (soaked overnight and cooked)
2 medium tomatoes, diced
1 bell pepper, finely chopped
1 tablespoon hoisin sauce
1 tablespoon vegan oyster sauce
1 tablespoon ABC sweet soy sauce
Salt, to taste
Black pepper, to taste
1 teaspoon dried dill
1 teaspoon dried oregano
½ teaspoon asafoetida (hing)
1 teaspoon paprika powder
Step-by-Step Instructions
Step 1: Cook the Dried Black Beans (Start the Night Before)
For the best results, soak your dried black beans overnight in a large bowl covered with plenty of cold water. The next day, drain and rinse them, then transfer to a medium saucepan. Cover with fresh water by about 2 inches and bring to a boil. Reduce heat and simmer for 60–90 minutes, or until tender. Drain, season lightly with salt and black pepper, and set aside.
SEO Tip for readers: You can substitute 2 cans of cooked black beans (drained and rinsed) to save time on busy weeknights!
Step 2: Make the Homemade Flour Tortillas
In a large mixing bowl, whisk together the 4 cups all-purpose flour and 1 teaspoon salt.
Add the ½ stick of softened butter and work it into the flour with your fingers until the mixture resembles coarse crumbs.
Slowly add warm water, a little at a time, mixing until a soft, smooth dough forms. You want it pliable but not sticky , start with ¾ cup and add more as needed.
Divide the dough into 10–12 equal balls. Cover with a clean kitchen towel and let rest for 15 minutes.
On a lightly floured surface, use a rolling pin to roll each ball into a thin circle (about 6–8 inches in diameter).
Heat your cast iron skillet or non-stick pan over medium-high heat (no oil needed). Cook each tortilla for about 60–90 seconds per side, until light golden spots appear.
Stack cooked tortillas under a clean towel to keep them warm and pliable.
Step 3: Prepare the Taco Filling
Heat a drizzle of oil in your large skillet over medium-high heat. Add the Beyond Beef strips and cook according to package directions, about 4–5 minutes, stirring occasionally. Set aside.
In the same pan, add the sliced portobello mushrooms and cook for 5–7 minutes until golden and most of their moisture has cooked off.
Add the finely chopped bell pepper and cook for another 2–3 minutes until slightly softened.
Add the diced tomatoes and stir to combine.
Return the Beyond Beef strips to the pan and add the cooked black beans.
Season generously with salt, black pepper, dill, oregano, asafoetida, and paprika powder. Stir well.
Drizzle in the hoisin sauce, vegan oyster sauce, and ABC sweet soy sauce. Toss everything together over medium heat for 2–3 minutes until the sauces coat every ingredient and the filling is fragrant and glossy.
Taste and adjust seasoning as needed.
Step 4: Assemble Your Tacos
Lay a warm homemade tortilla flat on your serving platter.
Spoon a generous portion of the Beyond Beef and mushroom filling down the center.
Add a dollop of sour cream on top.
Fold and serve immediately.
Tips & Variations
Make it vegan: Swap the butter for vegan butter or coconut oil in the tortillas, and replace the sour cream with a cashew cream or vegan yogurt.
Spice it up: Add a pinch of cayenne pepper or chili flakes to the filling for a kick.
Storage: Store leftover filling in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet. Tortillas store wrapped in foil at room temperature for 1–2 days.
Asafoetida note: Also known as “hing,” asafoetida is a powerful spice that adds a savory, onion-garlic depth. A little goes a long way — start with ¼ teaspoon and adjust to taste.
Umami boost: The combination of hoisin, vegan oyster sauce, and sweet soy sauce is the game-changer in this recipe. Don’t skip it!
Nutrition Information (Approximate per taco)
|
Nutrient |
Amount |
|---|---|
|
Calories |
380 kcal |
|
Protein |
18g |
|
Carbohydrates |
45g |
|
Fat |
12g |
|
Fiber |
8g |
Values are estimates and will vary based on exact ingredients and portion sizes.
Frequently Asked Questions
Can I use store-bought tortillas? Absolutely! If you’re short on time, good-quality store-bought flour or corn tortillas work fine. But homemade tortillas made with real butter take this recipe to a different level.
What can I substitute for Beyond Beef strips? You can use any plant-based protein strips, sliced tempeh, or extra mushrooms for a fully whole-food option.
Are these tacos gluten-free? Not as written, since the tortillas use all-purpose flour. Swap in a gluten-free flour blend for the tortillas and use certified gluten-free soy sauce to make the recipe gluten-free.
Can I meal prep this recipe? Yes! Cook the filling and tortillas in advance. Store separately and reheat as needed throughout the week.
More Vegetarian Recipes You’ll Love
Smoky Black Bean Burgers
Portobello Mushroom Fajitas
Spiced Lentil Tacos with Mango Salsa
Beyond Beef Chili
Did you make this recipe? Leave a comment below and let us know how it turned out! Don’t forget to rate the recipe and share your photos on social media with the hashtag #VegetarianTacos.
