Mushroom Tacos Recipe

1 tablespoon, olive oil
4 large flat mushrooms, sliced
2 large garlic cloves, grated
1 small onion, diced
1 tsp cumin seeds
1 tsp chilli powder
1 tsp ground coriander
400g pinto beans, drained and liquid reserved
2 tsp tomato purée
Salt and pepper to taste
8 wholemeal tortilla wraps
Toppings of choice - salsa, avocado, coriander, sweetcorn, sauteed peppers, hot sauce

STEP 1 - Heat the olive oil in a pan over a medium heat. Add the mushrooms, diced onion and garlic to the pan and then put the lid on. Cook until softened for about 5-7 minutes.

STEP 2 - Season the mushroom mixture with the cumin seeds, chilli powder and ground coriander, stirring well to combine.

STEP 3 - Then add in the pinto beans and tomato purée. Cook for 2-3 mins, adding a small amount of the reserved bean liquid to loosen if needed. Season with salt and pepper.

STEP 4 - Warm the tortillas in a separate pan or in the microwave.

STEP 5 - Assemble the tacos by spooning the mushroom filling into each tortilla. Top with your favourite toppings. Serve hot and enjoy!

Kcal: 456 
Fat: 10.4g 
Sat Fat: 3.3g 
Carb: 67.6g 
Sugar 6.2g 
Fibre: 15.8g 
Protein: 16g 
Salt: 1.27g