Quick vege taco

INGREDIENTS

• 6 pieces of mini tortillas
• 150 g mushrooms
• 400 g red beans in chili sauce
• 150 g grated cheese
• 1 red onion
• 2 limes
• 1 ripe avocado
• a handful of cilantro
• extra virgin olive oil
• a slice of butter
• salt and black pepper

METHOD

1. Heat olive oil and a slice of butter in a pan over medium heat and sauté the mushrooms, cut into small pieces.
2. Season them with salt and pepper, then transfer them to a sealed container to keep them warm. In a small pot, heat the red beans in chili sauce.
3. In a bowl, mash the avocados and season with salt, black pepper, and lime juice. Briefly toast the mini tortillas in a dry pan.
4. Now it’s time to fill the tortillas. Spread the mashed avocado on each tortilla, then add the warmed beans in chili sauce.
5. Top the beans with a few pieces of sautéed mushrooms, grated cheese, and slices of red onion.
6. Sprinkle with chopped cilantro and drizzle with lime juice.