Ingredients

• 1 can black beans
• Extra virgin olive oil
• 3 cloves minced garlic, divided
• 2 cups sliced shiitake mushrooms
• Kosher salt and freshly ground black pepper
• 6 corn tortillas
• 1 avocado, sliced
• 1 lime cut into wedges
• chopped cilantro
• Quick pickled red onions (see below)

Instructions

1. First, make the Quick Pickled Red Onions (below.)
2. Meanwhile, make black beans. In a small saucepan, add 1 tablespoon olive oil and 1 minced garlic clove. Sauté over medium-high for one minute. Add a can of black beans with all the liquid, a big pinch of salt, and 4 cilantro stems. Bring to a boil, then let simmer for 15 minutes until thickened. Turn off heat.
3. Meanwhile, heat olive oil in pan, add remaining minced garlic sliced shiitake mushrooms, and cook for 10 min over medium heat, stirring frequently. Season with salt and pepper.
4. Char the tortillas: using tongs, hold each tortilla over a gas burner (or alternately, place in a hot skillet) for 15 seconds per side, until both sides are slightly blackened and crispy on the edges.
5. In charred corn tortillas, pile beans, mushrooms, sliced avocado, pickled red onions, cilantro and a squeeze of lime. Eat!

Quick Pickled Red Onions

Ingredients

• 1 cup water
• ½ cup apple cider vinegar
• 2 tablespoons sugar
• ½ tablespoons salt
• 1 red onion, thinly sliced

Instructions

1. Bring water to a simmer, then whisk in sugar and salt. Remove from heat.
2. Put red onion in a large mason jar or bowl.
3. Pour hot water mixture and vinegar over the onions, and shake. Let sit at room temp for 1 hour, or store in fridge for a week