Tacos pleurote shiitake et haricots rouges
What you'll really appreciate about this lovely proposal is the conviviality it creates, combining pleasure and gourmet delights. YUM!
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Ingredients
Portions:
4
100 g
nixtamalised maize tortillas
50 g
shiitake mushrooms, sliced
50 g
grey oyster mushrooms, sliced
30 g
red onion, finely chopped
30 g
yellow pepper, diced
30 g
red pepper, diced
30 g
green pepper, diced
100 g
red beans, cooked
50 g
tomato purée
1 tbsp
casa olive oil
1 clove
garlic, minced
0.25 tsp
chipotle chilli, chopped
0.5 piece
lime, juiced
0.5 tsp
fine salt
0.5 tsp
ground cumin
0.5 tsp
smoked paprika
0.25 tsp
ground white pepper
1 bunch
fresh coriander, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Heat 1 tbsp of casa olive oil in a large pan over medium heat.
- Add 1 clove of minced garlic, and sauté until fragrant, about 1 minute.
- Stir in 50 g of shiitake mushrooms and 50 g of grey oyster mushrooms. Cook until soft, about 5 minutes.
- Add 30 g of red onion, 30 g of yellow pepper, 30 g of red pepper, and 30 g of green pepper. Cook for another 5 minutes until the vegetables are tender.
- Mix in 100 g of red beans, 50 g of tomato purée, 0.25 tsp of chipotle chilli, 0.5 tsp of fine salt, 0.5 tsp of ground cumin, 0.5 tsp of smoked paprika, and 0.25 tsp of ground white pepper. Cook until heated through, about 3 minutes.
- Warm 100 g of nixtamalised maize tortillas on a dry skillet for about 1 minute on each side. Fill with the mushroom and bean mixture. Squeeze 0.5 piece of lime juice over the filling and garnish with fresh coriander before serving.
For added flavor, you can top the tacos with avocado slices or a dollop of vegan sour cream.