Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4-6 people
Ingredients:
- 2 large portobello mushrooms
- 1 red bell pepper
- 1 red onion
- 4-6 tortillas
Garlic balsamic marinade:
- 1 Tbsp olive oil
- 1Tbsp balsamic vinegar
- 1Tbsp tomato puree
- 1 Tbsp lime juice
- 1 minced garlic clove
- salt and pepper to taste
Refried black beans:
- 1 tin black beans
- ¼ cup tomato pasata
- 1 garlic clove, minced
- ¼ tsp chilli powder (optional)
Garnishes:
- Supergreens Superkraut.
- Guacamole.
- Shredded lettuce.
Instructions:
- Preheat oven to 180ºC.
- Shape your tortillas inside oven safe bowls and bake for 10-15 minutes until lightly golden. Remove from the oven and let cool; they will crisp up as they cool.
- Slice the portobellos into ¼ inch thick wedges, slice bell pepper in to ¼ inch thick strips and cut onion into ¼ inch thick rings or half rings. Place all of these on a baking tray.
- Mix marinade ingredients together in a small bowl. Brush both sides of mushrooms liberally with the marinade, then remaining red bell pepper and onion lightly. Roast 20 minutes or until portobellos are fork-tender.
- While this is roasting, make the refried beans. Heat 1 tsp olive oil in a frying pan and add ¾ of the beans. Heat gently until the beans soften a little and can be mashed. Add in the garlic, tomato passata and chilli powder (if using). Mash the beans to a rough thick paste. Then add in the remaining ¼ of the beans and mix thoroughly – leave some of the beans whole for added texture.
- When ready to serve, warm the tortilla bowls, fill with shredded lettuce, refried beans, mushroom and pepper mix, guacamole, and top with a generous helping of Superkraut. All flavours of Superkraut would pair well with this recipe but we’ve chosen the Supergreens Superkraut.