BLACKBEAN & MUSHROOM TACOS

MY NUMBER one meal for sharing has to be tacos. I absolutely adore Mexican flavours, which, in this recipe, are complemented by the sweet Cajun spices that flavour the mushrooms. Black beans increase the fibre content and the fresh avocado salsa cools the dish, while adding nutrients from the tomatoes and quality fats from the avocado. This will become a firm family favourite. SERVES 4

350g shiitake mushrooms, ripped into shreds or pulled apart using forks 1 red onion, halved and cut into thin wedges 400g tin black beans, drained and rinsed (or try pinto beans or black-eyed peas) 2 sweetcorn cobs ½ tbsp olive oil Grated zest of 1 lime ½ tsp dried chilli flakes

8 corn tacos (or whole flour tacos), to serve

FOR THE CAJUN MARINADE

3 tbsp extra-virgin olive oil 2 tsp Cajun spice blend, from supermarkets 1 tbsp maple syrup 1 tbsp soy sauce 1 tsp black pepper FOR THE AVOCADO SALSA

2 ripe avocados, stoned, peeled and cut into 1cm cubes 1 shallot, finely diced 100g baby tomatoes, finely diced 1 tbsp extra-virgin olive oil Juice of 1 lime Sea salt and freshly ground black pepper

PREHEAT the oven to 220c/200c fan/gas 7. Scatter the mushrooms and onion wedges in an oven dish and bake for 15 minutes to dry them out. Meanwhile, mix the marinade ingredients together in a bowl. After 15 minutes, remove the dish from the oven and reduce the temperature to 200c/180c fan/gas 6. Add the drained, rinsed black beans to the shredded mushrooms and onion wedges, drizzle over the Cajun marinade and mix through, then return to the oven to cook for a further 15 minutes. Dry-cook the corn in a large frying pan over a medium-high heat for 3-4 minutes until it is slightly browned. Slice the kernels off into a bowl, then add a drizzle of olive oil plus the lime zest and chilli flakes and some salt, to taste. Combine the avocado salsa ingredients in a bowl. Warm the tacos in the oven and serve everything in bowls for assembling at the table. Pile the mushroom bean filling on the warm tacos, followed by the toasted com, then the avocado salsa.