Black Bean, Mushroom and Kale Tacos with Red Cabbage & Apple Slaw

This is a great smoky black bean and vegetable filling that you can use across several dishes i.e. tacos or enchiladas. Alternatively add an egg, salsa and avocado to make huevos rancheros.

Ingredients

Black bean, mushroom and kale filling

• 1 cup of black beans (mashed), use canned beans or dried beans which have been soaked overnight and cooked

• 1-2 tablespoons of Olive oil

• ½ red onion (chopped)

• 2 cloves of garlic (minced)

• 200g of white or brown mushrooms (chopped)

• 100g of kale (chopped)

• 1 teaspoon smoked paprika

• 1 teaspoon grounded chipotle pepper

• 1-1.5 teaspoons of rock salt

• 2 teaspoons of maple syrup (optional)

• 1-2 tablespoons of red wine vinegar

Red cabbage and apple slaw

• Half a red cabbage (shredded into fine strips)

• 1 apple (julienne)

• Juice of 1 small lime

• 1/2 teaspoon paprika

Instructions​

• Make the slaw first by mixing all the slaw ingredients, set aside and let marinate while you are making the filling

• In a large skillet, heat some olive oil, add onions and fry until soft and translucent

• Add garlic and fry for 1-2 mins until brown

• Add the mushrooms and cook until they stop releasing water.

• Add the mashed black beans, salt, chipotle pepper, red wine vinegar, maple syrup and mix with the mushrooms

• Add ¼ - ½ cup of water and let cook for 2-3 minutes

• Add the kale and cook till it is wilted

• Serve on tortillas with fresh avocado and salsa or use it as a filling for enchiladas