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Weeknight Adobo Green Bean & Mushroom Tacos

Servings 2 people

Ingredients

  • 6 ounces shitake or oyster mushrooms, sliced or broken into bite sized pieces
  • 6 ounces green beans, trimmed and cut in half
  • 2 tablespoons tamari/soy sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon maple syrup
  • 2 tablespoons extra virgin olive oil or avocado oil
  • 1 teaspoons sauce from canned adobo chili peppers, will add a good amount of spice! add another teaspoon to make them quite spicy

Instructions

  • Preheat oven to 425. Remove stems from mushrooms and slice thinly.
  • In a large bowl, add in tamari, smoked paprika, maple syrup, and avocado oil (and adobo sauce if using). Stir to combine.
  • Add in mushrooms and green beans and toss so the tamari sauce evenly coats all the mushrooms.
  • Place mushrooms and greens onto a baking sheet (I spray the baking sheet with oil just to be safe with any potential sticking).
  • Bake for 20-25 minutes, until the beans and mushrooms are browned and just a little crispy.
  • During this time, set up the other ingredients and tortillas. I char the tortillas on a dry cast iron skillet (about 2 minutes/side).
  • Assemble tortillas- add in green bean and mushroom mixture, top with avocado and cheese, and serve.
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