Black bean and garlic mushroom tacos, pickled chili avocado salsa and chipotle yoghurt

Mince the garlic and separate into two even piles.

Open and strain the beans.

Preheat oven to 200 degrees Celsius.

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 tinned tomatoes.

Simmer for 10 minutes, until slightly thickened. Using a potato masher or fork, mash the beans.

Taste and add more salt, if needed.

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.

Cut the avocado in half and remove the stone. Scoop out the flesh dice and place in a bowl.

Roughly chop the chilis and add to the avocado.

Wash and roughly chop the coriander, add to the salsa with a pinch of salt.

Warm the tortillas either in a dry frypan or in a microwave.

Serve tortillas with the bean mix. Topped with mesclun, mushrooms, salsa and drizzle with chipotle yoghurt.

Dig in!