Vegetarian Tlayuda with Mushrooms, Black Beans and Feta
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Ingredients
- 4 corn tortillas
- 250 g chestnut mushrooms, sliced
- 400 g black beans
- 100 g feta cheese
- 100 g red cabbage
- 2 tbsp olive oil
- 1 lime
- 15 g fresh coriander
Nutrition (per serving)
- Calories
- 312 kcal
- Protein
- 13.4 g
- Carbohydrate
- 28.6 g
- of which sugars
- 4 g
- Fat
- 13.6 g
- of which saturates
- 4.9 g
- Fibre
- 8.8 g
- Salt
- 1.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the chestnut mushrooms in the olive oil for 8 minutes until golden and any liquid has evaporated.
- 2
Mash the black beans with 2 tablespoons of water and warm through in a small pan.
- 3
Char each corn tortilla in a dry frying pan for 1 minute a side.
- 4
Spread the mashed black beans over each tortilla, then scatter over the mushrooms and crumbled feta cheese.
- 5
Top with the shredded red cabbage and fresh coriander, and finish with a squeeze of lime.
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