Spicy mushroom taco meat, zesty salsa, smoky black beans & corn and creamy mashed avocado on a bed of nutty brown rice. A great lunch/dinner and perfect to meal prep! Vegan, GF & healthy.
Start with making the salsa. Combine all ingredients together in a small bowl along with a large pinch of sea salt and black pepper. Cover and keep refrigerated until serving.
Using a large knife, thinly slice the mushrooms, then slice them the other way. Continue dicing the mushrooms until you have small even pieces that roughly resemble mince.
Heat a large frying pan over medium heat and add the mushrooms. Fry for 5 minutes, stirring frequently, until soft and browned. Add the spices, tomato puree, tamari/soy sauce and a large pinch of salt. Give everything a good stir and continue to fry for 5 minutes until all the liquid has been absorbed.
Meanwhile, make the black beans. Heat the oil in a large pan over a high heat and add the garlic, black beans, sweetcorn, spices and a really generous pinch of salt. Cook for 5-7 minutes, stirring occasionally, until slightly charred. Watch the pan carefully here: you want the beans & corn to get some colour, but not to burn.
To serve, fill the bowls with brown rice and a handful lettuce. Top with the salsa, mushroom taco meat, black beans, mashed avocado, a wedge of lime and a sprinkling of fresh coriander. Enjoy hot or cold.
For meal prep tips, see within the post. Each componant will keep in the fridge for up to 4 days.
Gluten-free: Use tamari or gluten-free soy sauce.
A few ingredient notes:
Recipe courtesy of georgieeats.co.uk