Mushroom tacos de 374.2 Kcal

Preparación

1. TO COOK THE BEANS: Rinse and leave soaking for 12 hours. At the end of soaking, these should already be relatively soft. Drain the soaking water. Place the soaked beans in a pot and add fresh water. Water should exceed 3 times the portion of beans. Add 1/2 onion and 2 cloves of garlic. Cook over high heat and when the water boils, cover the pot and continue cooking for approx. 2 hours until the beans are completely soft and have a soup consistency (if you use an express pot they will be ready in 1 hour). Stir occasionally. ** Do not allow the water to be below the level of the beans to prevent them from burning. Add more boiling water if necessary.
2. Slice the mushroom into slices and the purple cabbage into thin strips.
3. Blend 1 chipotle pepper marinated with the cream and a little water. Season with a little salt.
4. Pour oil over a hot pan and place 1 clove of chopped garlic and mushroom. Season with a pinch of food. Cook for 4 minutes, then add the chipotle sauce and mix.
5. Heat the tortilla and add the whole beans and mushroom. Then add cabbage, coriander and jalapeño to taste.
6. Accompany tacos with orange for dessert.
7. Enjoy!