Mushroom and Epazote Tacos al Carbón

Ingredients

• 500g oyster mushrooms, torn into strips
• 500g cooked black beans
• 1 red onion, thinly sliced
• 2 limes
• 2 tsp cumin
• 1 tsp dried epazote (or fresh cilantro)
• 3 tbsp vegetable oil
• 12 small corn tortillas
• fresh cilantro and radish slices
• salt and pepper to taste

Method

1. Toss red onion slices with lime juice and a pinch of salt; set aside to pickle for 10 minutes.
2. Heat oil in a cast-iron skillet over high heat until very hot.
3. Add mushroom strips and epazote, seasoning with cumin, salt, and pepper; char for 8-10 minutes, stirring occasionally.
4. Warm corn tortillas in a dry skillet until pliable.
5. Warm black beans separately in a small pot.
6. Assemble tacos: spread beans on tortilla, top with charred mushrooms, pickled onions, cilantro, and radish slices.