WHAT YOU NEED:
- 1 can of black beans
- 1 package of baby belle mushrooms
- Corn tortillas — I use the Trader Joe’s one
- Pico de Gallo — I make homemade, but store-bought is fine
- Coleslaw
- Cashew Crema
- Chipotle adobo sauce
- Avocado
- Yellow onion
- Jalapeno
HOW TO MAKE IT:
- Start off by chopping up your jalapeno and yellow onion, you will be adding this to your blackbean and mushrooms.
- Chop up the mushrooms very finely.
- Add the beans, mushrooms, jalapeno and yellow onion to a pan on medium heat.
- Sautee for a few minutes.
- Grab a handful of coleslaw mix and add it to a bowl.
- In another bowl combine the chipotle adobo sauce and cashew crema. Do about 1:1 ratio. I like it spicy so I add more adobo.
- Add the coleslaw and sauce together.
- I season the black bean mixture with garlic powder, onion powder, chipotle powder, TJ’s Chili Seasoning, salt & pepper.
- Add two tortillas to the pan to have them warm up.
- Assemble tacos as coleslaw, black bean mixture, pico de gallo, and then avocado!
- Reserve the rest in a pyrex and store in fridge for up to 5 days.