INGREDIENTS
- 6 oyster mushrooms
- 2 tbsp canola oil
- 1 tsp smoked paprika
- salt and pepper
- 2 garlic cloves
- ½ cup BBQ sauce
- 1 can pineapple rings
- 1 can black beans
- 4 large tortilla
- 2 cups Monterey jack cheese
- cilantro
- salsa
- sour cream
BBQ sauce
- 1/2 cup ketchup
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp yellow mustard
- 1 tsp cayenne pepper
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
METHOD
- Start with pre-heating your BBQ to 400 degrees.
- Pull your oyster mushrooms using 2 forks and shred the stems and caps roughly into pieces.
- Place a cast iron skillet on the grill and drizzle on 1 tbsp of canola oil, paprika, salt, cayenne, and garlic.
- Add your mushrooms and toss them around to evenly coat them, cooking for 15-20 minutes or until they are soft.
- Grill your pineapple rings for 2-3 minutes per side and remove once cooked.
- Add your BBQ sauce and your black beans and mix well. Cook this for 3-5 minutes.
- Place tortilla shells right on the grill and spoon in the mushroom BBQ mixture on one side and fold the tortilla top with cheese and cilantro.
- Grill it for 1-2 minutes per side or until the cheese has melted and shell is golden brown
- Serve and enjoy!