5 oz shiitake or oyster mushrooms, stems trimmed and sliced into bite sized pieces
6 oz green beans, trimmed and cut in half
2 Tbsp tamari/soy sauce
1 tsp smoked paprika
1 tsp maple syrup
2 Tbsp extra virgin olive oil or avocado oil
1 tsp sauce from canned adobo chili peppers will add a good amount of spice!
6 corn or flour tortillas of your choice
Avocado, cheese, cilantro for topping (optional)
Preheat oven to 425 F.
In a large bowl, mix together tamari, smoked paprika, maple syrup, avocado/olive oil, and adobo sauce if using. Stir to combine.
Add in mushrooms and green beans and toss so the sauce evenly coats all the mushrooms.
Place mushrooms and green beans onto a baking sheet and bake for 20-25 minutes, until the beans and mushrooms are browned and just a little crispy.
Meanwhile, char the tortillas on a dry cast iron skillet (about 2 minutes/side).
Assemble tortillas on a plate- add green bean and mushroom mixture, top with avocado, cilantro, and cheese, and serve.
Recipe and image adapted from: https://kate-cooks.com/blog/weeknight-adobo-green-bean-amp-mushroom-tacos/