Chipotle BBQ Mushroom Tacos with Charred Corn Salsa

By: Elaine Skiadas, excerpted from Fantastic Vegan Recipes for the Teen Cook

By: Elaine Skiadas, excerpted from Fantastic Vegan Recipes for the Teen Cook

Anytime I go on a trip with my family, I always locate the best Mexican restaurants in the area. I’ve tried quite a few tacos, vegan and otherwise, yet these simple mushroom tacos still remain one of my favorites. For the best tacos, use high-quality tortillas. My go-to brand is always the white corn and wheat tortillas from La Tortilla Factory. And of course, if you have the time, homemade corn tortillas are the ultimate treat!

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Makes3 to 4 servings

Ingredients

Charred Corn Salsa
2 ears fresh corn, husked
1/2 red onion, finely chopped
1 jalapeño, seeded and minced
1 small bunch cilantro, chopped
Juice of 1 large lime
Kosher salt
Mushroom Tacos
2 tablespoons (30 ml) avocado oil
3 cloves garlic, minced
2 tablespoons (30 g) tomato paste
1 teaspoon smoked paprika
8 ounces (225 g) cremini mushrooms, trimmed and cut into bite-sized pieces
1 (15-oz [425-g]) can pinto beans, drained and rinsed
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) pure maple syrup
1 chipotle pepper in adobo, minced + 1 tbsp (15 ml) adobo sauce
1 tablespoon (15 ml) apple cider vinegar
4 to 6 corn or flour tortillas
For Topping (Optional)
Shredded romaine lettuce
Chopped fresh cilantro

DIRECTIONS

For the salsa, heat a large skillet, preferably cast iron, over high heat until very hot. Add the corn ears and cook for 8 to 10 minutes, turning occasionally, or until charred on all sides before transferring to a plate. Once cool enough to handle, use a sharp knife to shave the kernels off the cob. Mix with the remaining salsa ingredients and season with salt to taste.
For the taco filling, allow the skillet to cool off slightly, then heat the oil over medium heat. When shimmering, add the garlic, tomato paste and smoked paprika. Toast for 1 to 2 minutes, or until fragrant.
Add the mushrooms, pinto beans, soy sauce, maple syrup, chipotle pepper and adobo sauce. Cook for another 5 to 7 minutes, or until the mushrooms have softened and the sauce has thickened.
Turn off the heat and stir in the vinegar. Briefly heat your tortillas, one at a time, in a nonstick pan or directly on a burner (if you have a gas stove) until soft and pliable. Load up each one with the mushroom filling, a spoonful of corn salsa and any desired toppings.