Vegan portobello and black bean tacos with salsa verde

Ingredients

For 1 serving

• Portobello mushrooms2
• Cooked black beans120 g
• Corn tortillas3
• Tomatillos3
• Jalapeño0.5
• Cilantro8 g
• Onion40 g
• Cumin1 teaspoon
• Lime juice15 ml
• Avocado40 g
• Extra virgin olive oil10 g
• Saltto taste

In season: September – November

Method

1. Husk the tomatillos, wash and chop them. Blend them with the jalapeño, half the onion, half the coriander, the lime juice and a pinch of salt into a pourable green salsa.
2. Wipe the portobello mushrooms with a damp cloth (don't wash them, they soak up water), remove the stalks and cut them into roughly 1 cm strips.
3. Heat most of the oil in a frying pan over high heat and sauté the mushrooms with the cumin for 5 minutes, without stirring too much, until browned and their liquid has evaporated; salt at the end.
4. Chop the remaining onion and fry it in the rest of the oil over medium heat for 3 minutes, until soft; add the black beans with a splash of water and heat for 3 minutes, lightly crushing them with a fork.
5. Warm the tortillas in a dry frying pan for 20–30 seconds per side and fill them with the beans, mushrooms, sliced avocado, salsa verde and the remaining coriander.