BLACKBEAN TACOS

For the Poblano/Portobello Mixture: 

1 Tbs Canola Oil
1 Red Onion Chopped
4 Poblanos Sliced into 1/2” strips

3 Portobello Mushrooms Sliced into 1/2” strips 

1/2 Tsp Garlic Powder
1/4 Tsp Paprika
1/2 Tsp Chili Powder

1/4 Tsp Salt
1 Tsp Balsamic Vinegar
1/4 Cup Fresh Cilantro Chopped

For The Black Beans:
1 tbs Butter
1/2 Red Onion Chopped

1/2 Tsp Cumin

1/4 Tsp Salt
1/4 Chili Powder
1 can Black Beans drained and rinsed 

1/2 Cup Vegetable Stock

To Serve:
Corn Tortillas

Suggested Toppings: 

Guacamole

Feta
Hot Sauce

For the Poblano/Portobello mixture: On medium/high heat in a large pan, sauté onion, poblanos and mushrooms until soft and slightly charred (approx. 5 min). When mixture is almost done add the seasonings (garlic powder- salt) and sauté for 30 seconds. Remove from heat and quickly stir in the balsamic vinegar and cilantro. Set aside covered to keep warm. For the Blackbeans: Melt the butter on medium heat in a large pan (yes, you will want to use butter to add to the richness of the beans. If vegan feel free to use alternative oil of your choice). Once starting to bubble add onion and sauté until slightly browned (approximately 5 min). At this point add all of the seasonings (cumin-chili powder) and sauté for about 30 seconds to release flavour. Add drained/ rinsed black beans and stir until warmed through (approximately 3 minutes). Stir in vegetable stock and remove from heat. Roughly smash mixture with a potato mashed or back of a large spoon. To serve: spoon 1/4 cup of black bean mixture then poblano mixture over a corn tortilla. Top with guacamole and feta for extra goodness. Serves 2