Black bean coated tortillas, filled with mushrooms and onion
12 Tio Pablo Corn Tortillas
440g can La Morena Black Refried Beans
2 x La Morena Chilpotle Chillis
1 clove garlic
1 cup vegetable stock
6 large brown mushrooms, diced
1 red onion, diced
2 Tbl olive oil
Salt and cracked black pepper
½ cup crumbled feta cheese plus extra to top
½ cup chopped fresh coriander
½ avocado, diced
Purée beans, garlic, chilpotle peppers until smooth, add stock and puree again until just blended through.
In a frying pan, sauté the onion in olive oil until soft. Add the mushrooms and cook through, for about 2-3 minutes. Season with salt and pepper. Remove from heat.
In another small pan, warm tortillas until pliable.
Pour bean purée on a plate and place a tortilla on top, covering the bottom of tortilla with purée.
Top with filling as well as a sprinkle of feta, then roll the tortilla up tightly.
Add a small amount of purée to the bottom of a large baking dish and keep rolling / place tortillas in dish
Cover rolled tortillas in remaining bean purée and bake at 200°C for 8-10 minutes, until cheese has melted
Add another sprinkle of feta, fresh coriander and avocado. Serve immediately. Feeds 3-4.