Delicious, easy vegan stuffed pepper mushroom and black bean tacos. Hearty, healthy and full of fiber and nutrients. Gluten free, low carb, whole foods, healthy tacos. Perfect for a weeknight or Friday night dinner.
I recently went to visit my brother and his family for a week. Whenever I’m a guest at someone’s house, I always want to make sure I’m a pleasant addition and not a taxing annoyance. Blame it on my Midwest upbringing…Ha!
I show love and gratitude by cooking people delicious, homemade meals. I was so excited to get to share some tasty vegan meals with my family for a whole week. It also doesn’t hurt that my brother has a kitchen of my dreams! Clean, spacious and enough counter space to fit my entire apartment on!
I’m so happy that my brother and his family are such open-minded and adventurous eaters. They really appreciated everything I cooked.
One of my favorite meals I made for them were these stuffed pepper mushroom black bean tacos.
The first time I made this recipe, I kept the mushrooms and black beans separate. When visiting my brother, I wanted to save some time and pans, so I added the beans to the mushroom meat. It turned out amazingly well. The texture was extremely satisfying. I loved it!
These peppers also taste really well when grilled. Be careful when turning them on the grill. It helps to get a pair of tongs, and grab ahold of the peppers from top to bottom, instead of on the sides. This will help to keep the peppers intact and makes sure that the filling doesn’t ooze out. If you can avoid squeezing them at all, even better. Just try to roll them over when they’re ready to be turned.
Grilling these peppers gives a really nice flavor to these tacos. Try it out once the weather starts to warm up!
I always love hearing from you, so let me know in the comments below what are your favorite ways to be helpful when you’re a guest?
Also, sharing is caring so share this recipe with someone you think might enjoy it.