Ingredients
- 1 Avocado
- 2 cans black beans or 30 oz dried that you need to rinse and cook
- 1 handful fresh cilantro
- 2 Limes
- 1 Orange
- 4 medium to large Portobello Mushroom caps
- 2 CLoves garlic
- 12 small gluten free tortillas
- ½ Red onion
- Chili powder
- Cumin
- EVO oil
- Plain non dairy yogurt
- Dried Oregano
- Pure Maple Syrup(buy local)
- Soy Sauce- I use Braggs Liquid Aminos
Instructions
- Juice the orange in a medium bowl
- Juice 1 Lime into the same bowl.
- Cut the 2nd Lime into wedges and set aside
- Mince the garlic then add to the bowl of juice.
- Add the Soy Sauce, maple syrup and spices. Whisk into a marinade.
- Cut the Mushrooms in half then again into thin strips. Add to the bowl of marinade.
- Peel, halve and thinly cut the onion into slices. Add to the bowl, toss and combine.
- Preheat skillet
- Add oil to the mushrooms, onion and marinade, Cook while stirring often until veggies are soft and the marinade has reduced.
- Whisk together the Yogurt, chili powder in a small bowl and set aside.
- Halve and pit the Avocado scoop out and slice. Set aside.
- Drain and rinse the beans. Add to the skillet with the veggies and continue to cook until beans are warmed through.
- Then, stir half the cilantro into the skillet and remove from the heat.
- Warm the tortillas or hard tacos.
- Fill The tortilla/tacos and top with the Avocado, chili sauce, and some more cilantro.
This is yummy, plant based, low fat, high protein and high fiber!