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Susana Villasuso's pulled mushroom tinga tacos recipe

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Chef Susana Villasuso shares her super-quick taco recipe that's great served as part of a Mexican-inspired sharing spread. ‘Tinga sauce is incredibly easy to prepare', explains Susana. 'It’s usually served with chicken, but I’ve created a mushroom version for when you want more veggies'. See method

Serves 4
Takes 20 mins
362 calories / serving
Freezable
Healthy
Vegetarian

Ingredients

1½ tbsp rapeseed oil
1 onion, finely sliced
1 garlic clove, minced
1 tbsp chipotle chilli paste
3 vine tomatoes, grated
150g pack Tesco Finest oyster mushroom cluster, shredded into strips
2 tsp Worcester sauce or tamari*
392g tin refried beans
8-pack mini white tortilla wraps
60g reduced-fat salad cheese
5g fresh coriander, chopped
2 limes, cut into wedges

1 of your 5-a-day and a source of fibre

Each serving contains

Energy
1520kj
362kcal 18%
Fat
10g 15%
Saturates
3g 14%
Sugars
7g 8%
Salt
1.8g 29%

of the reference intake
Carbohydrate 49.4g Protein 13.5g Fibre 8.5g

Method

For the tinga sauce, heat 1 tbsp oil in a frying pan over a medium heat. Add the onion and fry gently for 5 mins until softened. Add the garlic and chipotle paste, stir well and cook for another 5-6 mins until fragrant. Add the grated tomato, season to taste, then simmer for 10 mins until the liquid reduces and the mixture thickens to a rich sauce.
Meanwhile, in a separate frying pan, heat the remaining oil over a high heat. Add the mushrooms and sauté, seasoning with the Worcester sauce or tamari, and salt and pepper to taste. Cook for 2-3 mins until they have taken on some colour. Add the sautéed mushrooms to the tinga sauce and stir to combine, then remove the pan from the heat.
Warm the refried beans in a pan, then set aside. Heat the tortillas for 1 min either side in a nonstick pan, then wrap in a tea towel to keep warm.
Top the warm tortillas with a spoonful of the beans, followed by the pulled mushrooms. Crumble the salad cheese on top, garnish with the coriander and serve with the lime wedges.

*To make this vegetarian, use tamari.

Freezing and defrosting guidelines

Freeze the filling only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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