Vegan oyster mushroom, pepper and bean fajitas

Ingredients

For 1 serving

• Oyster mushrooms200 g
• Corn tortillas3
• Bell peppers150 g
• Red onion60 g
• Cooked black beans100 g
• Taco seasoning1 teaspoon
• Lime juice15 ml
• Avocado40 g
• Cilantro6 g
• Extra virgin olive oil10 g
• Saltto taste

In season: September – November

Method

1. Wipe the oyster mushrooms with a damp cloth and tear them into strips; cut the peppers and red onion into strips.
2. Heat the oil in a wide frying pan over high heat and cook the mushrooms for 5–6 minutes, without stirring too much, until golden and crisp at the edges.
3. Add the peppers, onion and taco seasoning and sauté for 5 minutes, until tender but still crisp; salt them.
4. Meanwhile warm the drained black beans in a small pan with a splash of water and a pinch of salt for 3 minutes, and the tortillas in a dry frying pan for 20–30 seconds per side.
5. Slice the avocado, tear the coriander and serve the fajitas with the beans, tortillas, avocado, coriander and lime juice.