The Ultimate Vegetarian Tacos with Beyond Beef & Portobello Mushrooms (Homemade Tortillas!)

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A Quick, Healthy, Vegetarian Recipe for Sensitive Diets

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.

At My Kitchen My Home, we believe food should be safe, healing, and delicious, and this dish is exactly that.

Jump to Recipe

Prep Time

30 mins

Cook Time

45 mins

Plate Time

10 mins

Total Time

1 hour 15 minutes

Servings: 6-8 people Course: Dinner,Lunch

Ingredients

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Equipment

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Method

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Notes

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  • 2 tablespoons olive oil
  • 1 teaspoon fresh ginger grated
  • 1/4 teaspoon asafetida (hing)
  • 1/2 teaspoon five-spice powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried dill
  • Himalayan salt to taste
  • 4 cups all-purpose flour
  • ½ stick (¼ cup) unsalted butter, softened
  • 1 teaspoon salt
  • Warm water, as needed (approximately ¾ to 1 cup)
  • 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
  • 1 cup sour cream
  • hot sauce of your choice (Cholula, Tapatio, Valentina, or your favorite drizzle as much as you like!)
  • 1 large cucumber or 4small cucumber
  • 1 large tomato

Method

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. You can substitute 2 cans of cooked black beans (drained and rinsed) to save time on busy weeknights!

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.

Heat 1/4 cup of oil in your large skillet over medium-high heat and add dill, oregano, asafoetida, and paprika powder. Add the Beyond Beef strips and cook according to package directions, about 4–5 minutes, stirring occasionally. 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 sauce coats every ingredient and the filling is fragrant and glossy.Taste and adjust seasoning as needed. Season generously with salt and black pepper

To the pan, add the cooked black beans. Drizzle in the hoisin sauce, vegan oyster sauce, and ABC sweet soy sauce. Season generously with salt, black pepper, dill, oregano, asafoetida, and paprika powder. Stir well. Add water and cook until soft.Taste and adjust seasoning as needed.

Heat a drizzle of oil in your large skillet over medium-high heat 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. Remove and set aside.

Diced cucumber, juicy ripe tomatoes, fresh cilantro, and a squeeze of lime juice, toss all the ingredients together, season with salt and a pinch of chili flakes, and let it rest for 10 minutes so the flavors meld beautifully. 1 cup sour cream, whipped until smooth, season to taste with a pinch of salt and black pepper
Hot sauce of your choice (Cholula, Tapatio, Valentina, or your favorite), drizzle as much as you like!

Lay a warm homemade tortilla flat on your serving platter.
Spoon a generous portion of the Beyond Beef, mushroom and Black bean filling down the center
Add a dollop of sour cream on top.
Fold and serve immediately.

Tip

Don’t overcook the beans; keep them slightly crunchy for better taste and nutrition. Adjust spices to suit your flavor preference

Notes

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!

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