1 giant 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
Heat the refried beans in a small saucepan and set them aside.
Add olive oil or butter in a small skillet 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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