Tacos make everything better!
The best way to heat the tortilla is in a dry hot fry pan just for a few seconds on each side.
*If you’re on the 4-or 5-Night Plan, coriander is a shared ingredient. Use half for this dish.
Black bean and garlic mushroom tacos, avocado and chipotle yoghurt
Cook time: 35 minutes
couple, family
Ingredients
Ingredient
Couple
Family
Garlic
Couple
4 clovesFamily
7 clovesBlack beans
Couple
1 tinFamily
2 tinsTomatoes
Couple
1Family
2Taco spice
Couple
1 packetFamily
1 packetBrown mushrooms
Couple
1 bagFamily
1 bagMesclun
Couple
1 bagFamily
1 bagCoriander*
Couple
All/HalfFamily
All/HalfChipotle yoghurt
Couple
1 pottleFamily
1 pottleAvocado
Couple
1Family
2Soft tortillas
Couple
1 packFamily
1 packInstructions
1
Mince the garlic and separate into two even piles.
Open and strain the beans.
Roughly chop the tomatoes.
Preheat oven to 200 degrees Celsius.
2
Fry one pile of the garlic in a small pot in a little oil for 30 seconds, add the black beans, taco spice and a pinch of salt.
Add the tomatoes and simmer for 5 minutes. Using a potato masher or fork, mash the beans.
Taste and add more salt, if needed.
3
Place the mushrooms in a bowl toss with remaining garlic, salt, pepper and olive oil. Bake for about 12 minutes, until soft.
Once cooked slice into strips and add to the bean mix
5
Cut the avocado in half and remove the stone. Scoop out the flesh, dice and place in a bowl.
Wash and pick the coriander. Finely chop the stalks and add to the mushroom and bean mix.
6
Warm the tortillas either in a dry frypan or in a microwave.
7
Serve tortillas with the bean and mushroom mix topped with mesclun and avocado. Drizzle over chipotle yoghurt and sprinkle with remaining coriander.
Dig in!
