Mushroom and refried bean tacos with tomatillo sauce and citrus yoghurt

Empty the refried beans into a small pot and put on low heat to warm through, stirring occasionally.

Cut the mushrooms into small pieces.

Pick the coriander leaves and roughly chop the stalk.

Slice the cabbage thinly and place in a bowl with the coriander stalks.

Get a large pan on high heat with a fair amount of oil – the mushrooms will soak up a lot of the oil.

Once the oil is hot, add the mushrooms. Cook for 5 minutes, tossing occasionally.

Once off the heat, season with salt and pepper to taste and let sit while you get the tortillas cooked.

Dry toast the tortillas in a hot pan for 15-20 seconds on each side. Stack on a plate with a damp tea towel once cooked.

To assemble, add half the lime juice to the cabbage and season slightly.

Place cabbage slaw at the bottom of each taco, top with mushrooms and refried beans. Add tomatillo sauce to taste (it’s quite hot), citrus yoghurt and garnish with coriander and spiced seeds. Squeeze over lime.

Enjoy!