Breakfast Tacos

Breafast tacos are a big deal in Texas...unfortunately it is hard to find vegan ones. This morning I made my own, and they were amazing. The sweet red bell pepper matched perfectly with the hearty kidney beans and it was just spicy enough. Enjoy!

Breakfast Tacos (makes 6)
1 can dark red kidney beans (drained, rinsed)
1 red bell pepper
1/2 package crimini mushrooms (chopped)
5 cloves garlic
1/4 onion (chopped)
2 Tbsp salsa (use your favorite!)
dash hot sauce
2 tsp cumin
1 tsp cayenne pepper
2 tsp smoked paprika
salt (to taste)
coarse ground black pepper
6 small corn tortillas (I used a green chile flour/corn tortilla)

1. In a skillet with EVOO cook onion until slightly brown.
2. Add garlic, cumin, cayenne, paprika, salt, pepper and cook another two minutes.
3. Add mushrooms and cook another 3 minutes.
4. Add beans and salsa and cook through.
5. Assembly: heat tortillas in small skillet (no oil necessary) on lo-medium heat for about 20 seconds on each side until they are golden brown. Add bean mixture, sliced avocado and spinach. Serve with your favorite hot sauce.