Smoky mushroom and black bean tacos with pineapple salsa

Mushrooms charred hard in a hot pan with chipotle and cumin, plus black beans, in soft corn tortillas with a sweet, sharp pineapple salsa. A riff on Mexico's al pastor.

Ingredients

• 500 g Mushrooms, thickly sliced
• 30 ml Vegetable oil
• 1.5 Red onions, 1 sliced, ½ finely chopped for the salsa
• 0.2 Garlic, 2 cloves, crushed
• 25 g Chipotle paste
• 3 g Smoked paprika
• 3 g Ground cumin
• 1 g Dried oregano
• 400 g Black beans, drained
• 2 Limes
• 3 g Salt
• 220 g Pineapple chunks (tinned), drained and chopped small
• 20 g Fresh coriander, chopped
• 1 Fresh chillies, finely chopped, optional
• 12 Corn tortillas
• 1 Avocados, sliced
• 0.3 Green cabbage, finely shredded

Method

1. Mix the pineapple, chopped red onion, coriander, the juice of 1 lime and a pinch of salt. Add the chilli if you like it hot.
2. Heat the oil in your largest frying pan until very hot. Add the mushrooms in a single layer (in batches if needed) and leave them alone until well browned underneath, then turn and brown the other side.
3. Add the sliced onion and cook for 2 minutes, then stir in the garlic, chipotle, paprika, cumin and oregano. Add the beans with a splash of water and the juice of the other lime, and warm through.
4. Warm the tortillas in a dry pan for a few seconds each side, then wrap in a tea towel.
5. Fill each tortilla with shredded cabbage, the mushroom and bean mix, a slice of avocado and a spoonful of salsa.