Excerpted from The China Study Cookbook by LeAnne Campbell, PhD
MAKES 4 SERVINGS
1/4 cup sliced onions
2 tablespoons vegetable broth
2 cups sliced mushrooms
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
1 (15-ounce) can black beans, rinsed, drained, and blended until smooth (or vegan refried beans)
8 small tortillas, warmed
1/4 cup guacamole
1/2 cup baby spinach leaves
- In a small saucepan, saute onions in vegetable broth. Add mushrooms, chili powder, cumin, and salt. Cook until browned.
- Heat pureed beans in skillet over medium heat for 3–4 minutes.
- Spread 2–3 tablespoons beans on each tortilla and top with mushroom mixture, guacamole, and spinach.