20 Min 

• 8 oz Cremini Mushrooms, sliced
• 1 lb Anaheim Peppers, sliced thinly
• ¼ Red Cabbage, shredded
• 1 Carrot, shredded
• ¼ Red Onion, sliced thinly
• 1/2 cup Cilantro, chopped
• 8 Tortillas
• 1 clove Garlic, minced
• 3 Tbsp Lime juice
• 2 Tbsp Olive Oil
• Sea Salt

In small mixing bowl, combine cabbage, onion, and carrot with lime juice and 1 tablespoon olive oil. Season with sea salt and pepper, to taste; set aside.

Heat 1 tablespoon oil and garlic in pan. When garlic starts to sizzle, about 30 seconds, add mushrooms and sliced peppers. Sauté 4 to 5 minutes, turning until lightly browned. Season with sea salt, to taste.

Set large pan over medium-low heat. Arrange 2-3 tortillas in a single layer. Flip after 30 seconds or so. As they come off stove, wrap in clean tea towel. Repeat with second batch. Fill each taco with black beans, if using, and mushroom pepper mixture. Top with cabbage slaw, cilantro, and another squeeze of lime, if desired. Repeat with remaining tortillas.