Mushroom Spinach Vegetarian Tacos

Vegetarian tacos? Yep! My Mushroom Spinach tacos are fast, fresh, healthy, and delicious. In less than 30 minutes you’re eating dinner, but let’s think about Taco Tuesday breakfast.

  • Author: Judy Barbe
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: Mexican, Vegetarian




  • 2 teaspoons olive oil
  • 16-ounces fresh button or portabello mushrooms, sliced
  • 4 sprigs fresh thyme or 1/2 teaspoon dried
  • 1 garlic clove, smashed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 10-16 ounce package baby spinach
  • 8 corn tortillas
  • Salsa


In a large skillet, heat oil over medium heat, add mushrooms, thyme, garlic, salt, pepper and red pepper flakes. Stir occasionally, cooking 10 —12 minutes, until mushrooms are softened and browned. Stir in fresh spinach just until it wilts, about 3 minutes. Remove thyme stems and garlic clove. Spoon some of the mixture onto a warm tortilla and add some salsa.


Mushroom Spinach Tacos are great for dinner, but think about breakfast. The spinach mixture could be rolled in a tortilla and topped with salsa verde for an enchilada or stirred into scrambled eggs for breakfast.

Keywords: vegetarian tacos, roasted veggie tacos, mushroom spinach tacos