1 large Portobello mushroom sliced into 1/4 inch slices
6 white corn tortillas
1/2 cup refried beans
1/2 cup guacamole
pickled red onion
2 Tbsp. olive oil or butter
In a small sauce pan heat the refried beans and set aside.
In a small skillet add olive oil or butter and sliced mushrooms over medium high heat. Cook until just limp. Add Bittersweet Herb Farm Smoked Maple Chipotle and cook an additional 1-2 minutes. Remove from heat. Warm the tortillas in a small skillet for about 1 minute on each side.
You are ready to make your tacos. Place some refried beans on the tortilla topped with guacamole, mushrooms and onion. Enjoy!
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