2 servings:
250g 9 cm tortillas
150g Oyster mushrooms
1 can of black beans
1 dozen cherry tomatoes
2 tbsp tamari
3 green onions
1 clove garlic
Fresh cilantro
Lime wedges
1 red onion
50ml apple cider vinegar
1/2 tsp black pepper
1/2 tsp paprika
1.5 tsp ground cumin
K-SO Vegan Queso
  1. Finely dice the cilantro
  2. Slice green onion, cherry tomatoes, and mushrooms into small bite sized pieces
  3. Drain and rinse the black beans
  4. On high heat, place a non stick pan
  5. To the pan, add green onions, black beans, and cherry tomatoes with a pinch of salt
  6. Grate garlic and add to the pan
  7. Fry for about three minutes stirring regularly. If the vegetables start to stick, add water and scrape with spatula
  8. Add spices and tamari. Fold ingredients over and turn off heat
  9. Use an upside down muffin tray to hold tacos while you fill them
  10. Warm K-SO 
  11. Add a spoonful of the mix to each taco as well as warmed K-SO
  12. Top with cilantro. Serve with lime