1/4 cup veggie broth or water
1 red onion, thinly sliced
4 cloves garlic, minced
15 ounces mushrooms, sliced*
1 tomato, chopped
4 T chipotles in adobo sauce, seeded and chopped
1/4 cup fresh cilantro, chopped
1 1/2 tsp ground cumin
1 15-ounce can pinto beans, drained and rinsed
3-4 T fresh lime juice
Tortillas, heated in dry pan
Heat water or veggie broth in pan and add onions and garlic. Cook until softened.
Add mushroom and sauté about 5 minutes. Add tomato, chipotles, cilantro and cumin. Cook 5 more minutes.
Add the pinto beans and lime juice and heat through.
While that mixture is cooking, heat/toast several tortillas in a dry, non-stick pan.
Add mixture to tortillas and serve with rice and diced avocado.
*The original recipe called for oyster mushrooms, which I love. They are quite meaty and hold up well when sautéing. However, my grocery store doesn't always have them and I have made this recipe with white mushrooms and baby bellas.
I like to add a bit of rice to my tacos.
If you don't like too much spice, reduce the amount of chipotles with adobo sauce.
The original recipe call for a cabbage slaw to top the tacos. Truth be told, I always buy the cabbage and always forget to make the slaw. Here's the recipe if you're interested. (Yummy all on it's own.)
3 cups shredded cabbage (I use red)
2 T fresh lime juice
1/4 tsp salt
Modified from Isa Does It Cookbook