1largegreen bell pepperseeds and pith removed, then sliced
1largered bell pepperseeds and pith removed and sliced
180gchestnut mushroomswiped clean and sliced
1large brown onion (200g)sliced
1 x 400gtin of black beansdrained and rinsed
2 fat cloves of garlic minced
½tspground black pepper
A small handful of fresh coriander leaves
8flour tortillas I use whole grain tortillas
slices of green jalapeño
grated mature cheddar cheese
In a heavy based pan or cast iron skillet, heat the oil over a medium heat.Add the onion and cook until it is soft, for about 5 minutes.
Add the peppers and mushrooms and cook for a couple of minutes. Then add the spices and dried herbs cook for about one minute until they fill the air with a lovely spicy aroma. Now add the garlic and stir in the beans. Add a splash of water to stop everything drying out. Cook until the peppers are soft and the beans are heated through.
Stir in the coriander leaves and you are ready to serve
Serve with tortilla, lime wedges, sour cream, grated cheese, avocado and slices of jalapeño.