+QP +GF +SF
This is a classic weeknight meal that highlights the simplicity of sautéed vegetables and spices, all wrapped in a warm tortilla. Some meals need only be that simple to be delicious. —MR
SERVES 2
1 tbsp (14 g) coconut oil
1 bell pepper, sliced in thin strips lengthwise
½ yellow onion, thinly sliced
½ tsp ground cumin
½ tsp garlic powder
Sea salt
2 cups (150 g) roughly chopped wild mushrooms
¼ cup (60 g) black beans
2 tortillas
½ avocado, sliced
Handful fresh cilantro
Handful pumpkin seeds
Juice of ½ lime
In a large sauté pan, warm the coconut oil over medium heat. To the pan, add the bell pepper, onion, cumin, garlic powder and a pinch of sea salt, and sauté for about 15 to 20 minutes, caramelizing the onions. Add a splash of water if the pan ever dries out. Remove the sautéed veggies from the pan and set aside.
To the same sauté pan, add the mushrooms and sauté until tender, about 3 to 5 minutes. Set aside when cooked. Toss in the black beans to the same pan and warm for 2 minutes.
Fill the tortillas with a layer of the sautéed bell pepper and onion, followed by the mushrooms, beans, avocado slices, cilantro, pumpkin seeds, sprinkle of salt and squeeze of lime juice.
*SEE PHOTO INSERT