Ingredients
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1/2 (15 oz) can black beans
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1 tbsp olive oil
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2 (4 oz) pkg wild mushrooms
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1 tsp minced garlic
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1 tsp ground cumin
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1 avocado
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1 bunch cilantro
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1 lime
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8 corn tortillas
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3 oz crumbled queso blanco
Steps
1
Drain and rinse the black beans. Add oil to a skillet over medium heat. Add the mushrooms, garlic, and cumin; sauté for 10 min. until tender. Stir in the black beans and cook for 1 min., or until beans are warmed through.
2
Meanwhile, halve the avocado and remove the pit. Slice the avocado and chop the cilantro. Cut the lime into wedges
3
Wrap the tortillas in a damp paper towel and microwave on high 30 sec. Fill each tortilla with mushroom filling and top with avocado slices, cilantro, and queso blanco. Serve with lime wedges.
