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Black Bean Mushroom Tacos

Serves 4

12 corn tortillas

2 tablespoons extra virgin olive oil

1 small onion, diced

3 garlic cloves, minced

2 teaspoons ground cumin

1 teaspoon oregano

Pinch black pepper

8 ounces cremini mushrooms

1 can organic black beans

Sea salt to taste

4 radishes, thinly sliced into matchsticks

1 avocado, diced

2 tablespoons chopped cilantro

2 limes

  1. Heat a large skillet over medium-high heat. Gently warm tortillas, flipping occasionally. Tortillas should be soft. Transfer to plate and cover to keep warm. 
  2. Add oil and onion; cook until slightly translucent, stirring often. Stir in garlic, cumin, and oregano.
  3. Add mushrooms and saute until browned, about 10 minutes.
  4. Stir in black beans; saute until hot.
  5. Fill each tortilla with the mushroom-black bean mix. Garnish with radishes, avocado, cilantro, and a squeeze of fresh lime juice; serve immediately.

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