Tacos de Hongo

Ingredients

For the black beans

• 1 (15 oz) can black beans, drained and rinsed

For the mushroom filling

• 6 cloves garlic, finely chopped
• vegetable stock
• 30 button mushrooms, stemmed and chopped
• 2 ½ tablespoons (non-spicy) chili powder
• 1 ½ tablespoons paprika (plus more for tomato salad)
• 1 tablespoon dried minced onion
• sea salt
• ¼ cup fresh lime juice (from about 2 limes), divided
• 2 ½ tablespoons natural tomato sauce

For the tomato salad and guacamole

• 2 tomatoes, diced
• ½ red onion, diced
• 1 handful of fresh cilantro, chopped
• 1 avocado
• garlic powder

For serving

• 4 lettuce leaves
• 6 hard-shelled tacos
• hot sauce (optional)