Mushroom Tacos

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Mushroom Tacos

 

 

4 teaspoons cooking oil

400 g (14 oz) button mushrooms, sliced

6 green onions, thinly sliced

2 cloves garlic, crushed

1 small red capsicum (bell pepper), diced

375 g (13 oz) jar medium-heat chunky tomato salsa

300 g (10 1/2 oz) can kidney beans, drained

1/3 cup chopped coriander (cilantro)

8 taco shells, warmed, to serve

1 cup shredded lettuce

1 medium tomato, diced

1/3 cup vegan sour cream

1/3 cup shredded vegan tasty cheese

 

 

1. Heat oil in a large, non-stick frying pan over moderate heat. Cook

and stir mushrooms for 3 minutes or until tender.

 

2. Add onion, garlic and capsicum (bell pepper). Cook and stir for 4

minutes or until onion is soft.

 

3. Reduce heat; stir in salsa and beans. Simmer for 5 minutes.

 

4. Remove pan from heat. Stir in coriander (cilantro).

 

5. To serve, fill taco shells with mushroom mixture. Garnish with

lettuce, tomato, sour cream and cheese.

 

 

 

TIP: This filling is also yummy on hot, cooked rice or polenta.

 

 

 

Serves 4.