Tacos
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
- Finely dice the cilantro
- Slice green onion, cherry tomatoes, and mushrooms into small bite sized pieces
- Drain and rinse the black beans
- On high heat, place a non stick pan
- To the pan, add green onions, black beans, and cherry tomatoes with a pinch of salt
- Grate garlic and add to the pan
- Fry for about three minutes stirring regularly. If the vegetables start to stick, add water and scrape with spatula
- Add spices and tamari. Fold ingredients over and turn off heat
- Use an upside down muffin tray to hold tacos while you fill them
- Warm K-SO
- Add a spoonful of the mix to each taco as well as warmed K-SO
- Top with cilantro. Serve with lime