1 medium onion, chopped
1 Red, Green, and/or Yellow Bell Peppers, medium dice
2 garlic cloves, minced
2 tablespoon canola oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon garlic powder
1 (15 ounce) cans black beans, rinsed and drained
5 ounces Oyster Mushrooms, shredded
8 (6 inch) flour or corn tortillas, warmed
1 mango, small dice
¼ bunch cilantro, roughly chopped
½ red onion, small dice
1 tablespoon agave
1. In medium skillet, sauté onion, bell peppers and garlic in oil until soft. Add spices and season with salt and pepper.
2. Add black beans and shredded Oyster mushrooms and sauté until desired tender texture.
3. Fill tortillas with the mushroomy goodness!
1. Toss all the ingredients together and use to top off the tacos!