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Garlic Black Beans with Mushroom Wasabi Salad, garnished with Mango Avocado Pico topped off with Kathy's Taco and Fajita Seasoning and wrapped in delicious bad-ass tortillas

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Contributed by Brian Mount, sinker, Marie Mosley
Garlic Black Beans ================== Vegetarian/Vegan ---------------- * Can of plain black beans * 3 - 6 cloves of garlic chopped fine * Vegetable oil of your choice * Cumin * Cayenne or Chipotle pepper (optional) * Lemon juice (optional) 1. Heat a tablespoon of olive oil in a saucepan over medium heat. 2. When olive oil starts to shimmer, add the garlic and let it simmer for about 10 seconds. 3. Add cumin and pepper (if wanted) and simmer for another 10 seconds. 4. Pour in the entire can of beans, don't drain or rinse them. 5. Simmer for about 15 minutes or until the bean broth has thickened to your liking. If the beans will be the main ingredient of your tacos, cook until the beans are just about totally dry. If you're using them in a mixture (like the [Black Bean, Potato, and Onion Tacos](/full_tacos/black_bean_potato_onion_tacos.md) ), let the broth stay a little bit runny. 6. Add a squeeze or two of lemon juice if you like. tags: vegetarian, vegan
Contributed by
#Sauted Shitake Mushroom and Wasabi Salad - 1 cup dried shitake mushrooms - Splash of soy sauce - Splash of red wine vinegar - Splash of olive oil - Wasabi-covered sesame seeds (available at the local Asian mart. If you can't find it, sub just a smidge of wasabi) - Pinch of salt Place shitakes in a bowl and cover with warm water. Soak for about 20 minutes or until shitakes are completely rehydrated. Remove mushrooms and squeeze excess water from them. They don't need to be completely dry, but shouldn't be sopping wet. Heat olive oil over medium-high heat in a small frying pan. Throw in soy sauce and red wine vinegar. How much depends on your taste. I would start with a tablespoon of each and adjust from there. I like the salad to be a bit more acidic so I tend to add a splash more of the red wine vinegar. Sauté mushrooms for a couple of minutes until they are heated through. Season to taste with salt. Adjust soy sauce and red wine vinegar as needed. Before serving, sprinkle a little bit of the wasabi-covered sesame seeds over the mushrooms to impart a little color, crunchiness, and heat. If you are unable to find wasabi-covered sesame seeds, a dab of wasabi and sprinkle of plain sesame seeds should do the trick. Note: I keep dried shitakes as a staple in my pantry. I love the fact that the water left over after you rehydrate the mushrooms is called mushroom liquor. Mushroom liquor can be used as a substitute for broth or water in many recipes to impart an lovely mushroomy flavor.
Contributed by sinker, harknessa
Mango Avocado Pico de Gallo Ingredients: 1 c. small cubes of mango (about 1 medium to large RIPE mango - not too mushy, though) 1 small avocado, cubed 1/2-1 large jalapeno pepper (1/2 without seeds will give you a nice, mild-medium heat - add from there) 1/4 c. chopped cilantro 1/4 of a medium red onion, finely chopped Juice of 1 lime 2-3 cloves garlic, minced Kosher or sea salt to taste Dash of chipotle pepper flakes or chipotle tabasco sauce if smoke is your thing Instructions: Combine ingredients. Best served immediately, but will keep for a day. Excellent topping for fish or chicken tacos, or served just with chips. tags: vegetarian, vegan
Contributed by
Kathy's Taco and Fajita Seasoning ================================= My cousin Kathy sent me this recipe for my birthday: Amazing taco/fajita seasoning – Use with any protein. It's a great recipe to quadruple so you have it ready for immediate taco needs. When making a big batch, use less salt. Combine: 2 tsp cumin 1 tsp EACH: paprika, onion powder, dried oregano, and kosher salt ½ tsp EACH: ground coriander, garlic powder and black pepper ¼ tsp EACH: red pepper flakes, ground ginger and cayenne pepper tags: vegetarian, vegan
Contributed by sinker, Jeff Larson
bad-ass tortillas ===================== If you are making tacos, don't settle for corporate store bought tortillas. Make your own like a real person! First get a cast iron pan: ![](./pan.jpg) and then one of these bad-ass tortilla presses: ![](./tortillador.jpg) Buy your lard from a place like this: ![](./store.jpg) * 2 cups all purpose flour * 1/4 cup lard (cut into lil' pieces) * 1 teaspoon kosher salt * 2/3 tablespoon oil * 1/2 cup water (luke warm) Mix all ingredients together except oil and water. Drizzle oil over mixture and mix with hands. Add water and mix and knead again until doughy. Let chill for about an hour in plastic wrappers. Heat large cast iron skillet (or something more authentic if you've got it) over medium heat. Cut dough into about 12 pieces that are round. Use a proper tortilla press (or something more authentic if you've got it) to make 'em flat and then put on the skillet. Wait until the transparent parts turn opaque and flip em. Put cooked tortillas in a *dirty* cloth napkin to keep 'em warm. End recipe. Paz, amor, y dinero.