These vegetarian tacos are fresh and healthy, but oh-so-delicioso! Filled with savory and tender shredded Oyster mushrooms, these tacos make for a flavor-filled fiesta in your mouth! The best part? I grew the mushrooms myself with a BTTR Gourmet Garden (see below)!

Ingredients:
Tacos
1 medium onion, chopped
1 Red, Green, and/or Yellow Bell Peppers, medium dice
2 garlic cloves, minced
2 tablespoon canola oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
¼  teaspoon garlic powder
1 (15 ounce) cans black beans, rinsed and drained
5 ounces homegrown BTTR Oyster Mushrooms, shredded
8 (6 inch) flour or corn tortillas, warmed
Salsa
1 mango, small dice
¼ bunch cilantro, roughly chopped
½ red onion, small dice
1 tablespoon agave

Procedure:
Tacos
1. In medium skillet, sauté onion, bell peppers and garlic in oil until soft. Add spices and season with salt and pepper.
2. Add black beans and shredded Oyster mushrooms and sauté until desired tender texture.
3. Fill tortillas with the mushroomy goodness!
Salsa
1.  Toss all the ingredients together and use to top off the tacos!

Thanks Chef Chloe for this delicious Summer-tastic recipe!