Black bean and garlic mushroom tacos, pink pickled onion slaw 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 tinned tomatoes, then add the black beans, taco spice and a pinch of salt.

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

Taste and add more salt, if needed.

Remove the coriander leaves from the stalks. Wash the stalk and thinly slice.

Set the leaves aside for later.

Cut the avocado in half, remove the stone and scoop out the flesh. Cut into strips and sprinkle with a little salt.

Place the mushrooms in a bowl toss with remaining garlic, coriander stalk, salt, pepper and olive oil. Bake for 10 to 12 minutes, until soft.

Once cooked slice into strips.

Slice the cabbage as thinly as possible and place it in a bowl with a pinch of salt, give it a massage with your hands to soften it.

Add the pickled onions and a splash of olive oil. Gently mix.

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

Serve tortillas with the bean mix. Top with cabbage, pink onion slaw, avocado slices and mushrooms, drizzle with chipotle yoghurt. Sprinkle over the coriander leaves.

Dig in!