Black Bean Mushroom Tacos

Ingredients

• 250g/ 8oz mushrooms, sliced
• 1 can black beans, rinsed + drained
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 2 teaspoons tamari soy sauce
• Extra virgin olive oil
• 4 cups shredded cabbage
• Juice of one lime
• 1 teaspoon tamari soy sauce
• 1 avocado, sliced
• 1/4 cup crumbled feta cheese
• Big handful fresh coriander (cilantro) leaves/or thinly sliced green onion
• 6 corn or flour tortillas, warmed

Instructions

1. 1

   Heat a little oil in a large pan over medium-high heat. Add mushrooms and cook for 6 to 8 minutes, stirring occasionally, until soft. Add the spices; cook for 2 minutes, until aromatic.

2. 2

   Add black beans and and tamari sauce. Stir to combine then remove from heat.

3. 3

   In a large bowl combine with cabbage with the lime juice and tamari. Mix well so the cabbage is evenly coated. I like to use my hands for this.

4. 4

   Finally, assemble tacos with warmed tortillas (I heat mine over stove), add black bean mushroom filling, cabbage slaw, sliced avocado, feta cheese, coriander and/ or spring onion. Serve immediately.