Mung Bean Tacos


Mung Bean Tacos

Mung beans are probably one of the best things you can eat. Always. And they’re also one of my favorite things to eat. During the winter, (I know, Los Angeles doesn’t have a ‘real’ winter, it’s still colder than the rest of the year) I love to make this soup. Its the main thing I eat throughout this season. But after a while, its nice to switch it up and make something else with mung beans. These tacos are so fun and so good!

I incorporated mushrooms, mainly to add a ‘meaty’ texture to the mung beans. I always prepare ahead when I know I want to make these. I like to soak my mung beans for at least two days, to release any gases in the legumes. So when you eat them, it’s easier for the body to process and digest and therefore, you will not experience the effects of the digestive process, as you normally would with soaking the legumes for only 8-24 hrs. I highly recommend soaking them for a minimum of 48 hours, which includes 24 of those hours in the fridge. Also, everyones body is different and respond to foods differently. so if you know you are sensitive, make sure to soak it an extra day.

Mung Bean and Mushroom

1 cup green mung

10 oz cremini mushrooms, thinly sliced

1 tablespoon garlic, minced

1 teaspoon cumin powder

1 teaspoons coriander powder

1/2 teaspoon turmeric powder

1/8 teaspoon cayenne pepper

1/4 & 1/8 teaspoon salt

2 tablespoons coconut oil

2 cups water

Soak mung beans over night in water, and leave out at room temperature. Next day, rinse the mung beans a couple times, and drain the water. Put the mung beans in a large bowl and cover with a towel. If the temperature outside is warm, it will sprout very quickly. If it is colder outside, it may not sprout as quickly. If you are not going to use it right away, after it has sprouted, store it in the fridge until it will be used. When ready to cook, add the mung beans and 2 cups water to a small sauce pan and cook on medium low heat until the mung beans are tender. Discard water if it has too much liquid.

In a large sauté pan, heat the coconut oil and add the mushrooms. Sauté the mushrooms until the water is completely evaporated and it is starting to caramelize. Add the minced garlic and sauté for 1 minute. Add the cumin, coriander, turmeric and cayenne powder and mix the spices into the oil and mushrooms and cook until it becomes aromatic, about 1 minute. Add 3 tablespoons water and mix well. Add the sprouted mung and stir. Add the salt and black pepper and adjust flavor with salt and lemon juice.

Cabbage Slaw

2 cups purple cabbage sliced, about 1/4 cabbage

3/4 cup sliced red onions

3 tablespoons apple cider vinegar

2 tablespoons lime juice

1 teaspoon salt

3 tablespoons cilantro, rough chopped

In a bowl, add purple cabbage, red onions, apple cider vinegar, lime juice and salt and mix really well. Allow the acid from the apple cider vinegar and lime juice to break down fibers in the cabbage. Before serving, mix in the cilantro leaves.

Pico de Gallo

1 cup heirloom tomatoes, halved

1/4 cup shallots, chopped fine

1/4 teaspoon serrano chili’s, chopped fine

1 tablespoon lime juice

1/2 teaspoon salt

In a medium bowl, add the tomatoes, shallots, serrano chili’s, lime juice and salt and mix well. Adjust flavor with salt and lemon juice.

Cashew Sour Cream

1 cup cashews, soaked overnight

1/4 cup water

1 garlic clove

3 tablespoons lemon juice

1/ teaspoon salt

When soaking the cashews, be sure to soak in the fridge. When ready to use, discard the soaking water and rinse. Put the cashews, water, garlic, lemon juice and salt into a blender and blend until completely smooth.


2 ripe avocados

1/4 cup red onions, small dice

1/2 teaspoon serrano chili peppers, chopped fine

2 tablespoons lime juice

1/2 teaspoon salt

1/4 teaspoon black pepper

Halve the avocado and remove the seeds and skin from the avocado and smash in a bowl. Add the red onions, serrano chili’s, lime juice, salt and black pepper and mix together.

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