Black Bean, Chayote and Goat Cheese Tacos

Ingredients

• ½ cans (15 Oz. Size) Black Beans
• 2 teaspoons Cumin, Divided
• 2 Tablespoons Extra Virgin Olive Oil
• 2 cloves Garlic
• 1 Tablespoon Butter
• 1 cup Baby Portabella Mushrooms, Diced
• 1 whole Chayote (mexican Squash), Diced
• ½ whole Red Onion, Diced
• 1 dash Salt And Pepper, to taste
• ⅓ cans (10 Oz. Can) Red Enchilada Sauce, Or More To Taste
• 4 whole Tortillas
• ½ cups Goat Cheese Crumbled
• 2 whole Lime Wedges
• 2 Tablespoons Fresh Cilantro For Garnish

Preparation Instructions

1. Pour black beans and liquid in a small pot. Add 1 teaspoon of cumin and cook on medium heat until beans are warm and soft (about 5 minutes).

2. In a saute pan on medium high heat, add oil and garlic until garlic browns slightly. Add butter, diced chayote and onion and cook for 2 minutes.

3. Add diced mushrooms to the saute pan with chayote and onions and cook another 3-5 minutes until vegetables are translucent and mushrooms are tender. Add salt and pepper to taste, and remaining 1 teaspoon cumin.

4. Pour enchilada sauce into the saute pan and continue to cook on medium high until liquid reduces and is absorbed into vegetables. (If you like it really spicy, you can add another 1/4 can enchilada sauce.)

5. Assemble tacos. Take a tortilla and place a scoop of black beans, a scoop of the vegetable mixture, and goat cheese crumbles. Garnish with lime wedge and cilantro.