Prep Time: 10 min Cooking Time: 10 min Servings: 6 Tacos
Ingredients:
3 Large Portobello Mushroom Caps, sliced thin
1 Avocado, sliced
1 Cup Black Beans, rinsed
2 Small Heirloom Tomatoes (or preferred tomato), chopped
½ Cup chopped Lettuce (Romaine, Red Leaf, Kale, etc)
3 Tbsp Extra Virgin Olive Oil
1 tsp Cumin
1 tsp Paprika
½ tsp Cayenne (if want a little spice)
Salt
Pepper
Cilantro for Garnish
Tortillas (Corn or Flour)
Optional:
Salsa
Hot Sauce
Directions:
In a medium pan, add EVOO to medium heat.
Add sliced Portobello Mushrooms and allow to cook for 2 minutes.
Add Cumin, Paprika, Cayenne, Salt, & Pepper, and allow to cook for another 5 minutes or until Mushrooms are tender.
Place the cooked Mushrooms on the tortillas of your choice.
Add the Beans, chopped Tomatoes, chopped Lettuce, sliced Avocado, and top with cilantro.
Optional: Top with Salsa and/or Hot Sauce
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