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Mushroom and Cheese Baked Tacos
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Mushroom and Cheese Baked Tacos

Mushroom and Cheese Baked Tacos

with salsa and smashed avocado

These DIY crunchy shelled tacos are filled with hearty beans, creamy avocado and oozing melted cheese. Serve hot from the oven and get ready for a fiesta of flavours.

Tags:
Quick
Family Friendly
Veggie
Allergens:
Wheat
Milk
Celery
Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

8 unit(s)

Tortilla

(Contains Wheat)

50 grams

Grated Cheese

(Contains Milk)

1 pack(s)

Red Kidney Beans

1 unit(s)

Avocado

1 unit(s)

Tomato

1 unit(s)

Onion

2 unit(s)

Scallion

1 unit(s)

Lime

2 sachet(s)

Mexican Style Spice Mix

1 sachet(s)

Ketchup

(Contains Celery)

125 grams

Exotic Mushroom Mix

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

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Nutrition Values

Energy (kcal)854 kcal
Energy (kJ)3573 kJ
Fat35.9 g
of which saturates13.6 g
Carbohydrate99.9 g
of which sugars11.8 g
Dietary Fiber11.7 g
Protein33.6 g
Cholesterol0 mg
Salt3.22 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Oven dish
Sieve

Instructions

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Roughly chop the mushrooms.
  • Halve, peel and chop the onion into small pieces.
  • Place a pan over medium-high heat with a drizzle of oil.
  • Add the onion and mushrooms to the pan and fry until softened, stirring occasionally, 4-5 mins.
Mash the Beans
2
  • Meanwhile, drain and rinse the kidney beans in a sieve.
  • Use a fork to roughly mash the beans in a bowl. 
  • Add the Mexican style spice mix to the pan and fry for 1 min.
  • Add the mashed beans, ketchup and a splash of water.
  • Mix together and allow to warm through. Season to taste with salt and pepper.
Bake the Tacos
3
  • Lay the tortillas on a board, spoon an even amount of the bean filling down the centre of each, then fold in half.
  • Drizzle a little oil into the bottom of an ovenproof dish then lay in the tacos, still folded (pack them snugly together with the open side facing up).
  • Top each taco with grated cheese.
  • Bake on the top shelf of your oven until golden, 8-10 mins.
Make the Salsa
4
  • Meanwhile, cut the tomato into 2cm chunks.
  • Chop the lime into 4 wedges.
  • Trim and thinly slice the scallion.
  • Mix the tomato and scallion in a bowl then season with salt, pepper and lime juice—all to taste.
Smash the Avo
5
  • Halve the avocado.
  • Use a spoon to scoop out the flesh into a bowl.
  • Roughly mash with a fork.
  • Season to taste with salt, pepper and lime juice.
Finish and Serve
6
  • Once cooked, remove the tacos from the oven.
  • Serve in the oven dish and allow everyone to help themselves.
  • Spoon tomato salsa and smashed avocado on top. 
  • Finish with a squeeze of lime juice.