portobello mushrooms, large stems removed
white beans, drained
sweet potato, roasted whole and peeled
smoky BBQ sauce
pickled jalapeño, diced
sea salt, to taste
coriander, roughly chopped
Preheat the oven to 400°F/204°C.
On a baking paper-lined baking sheet, arrange the portobello mushroomsface up. Sprinkle BBQ seasoning and roast until soft and liquid forms on the caps (15 mins). Remove from oven. Flip mushrooms over and allow to cool. Slice into thin strips.
In a large bowl, mash white beans, sweet potato, and smoky BBQ sauce into a rough consistency. At your discretion, add pickled jalapeño, ground cumin, chili powder, black pepper and sea salt.
In a heated skillet, saute the onion until browned (3 mins). Combine into bean mixture.
8" corn tortillas
On each 8" corn tortillas, place 2-3 spoonfuls of mixture, mushrooms and top up with a second tortilla. Press together about 4 times.
In another heated skillet, place each stuffed tortilla and sear each side for 1 minute.
Wrap each tortilla in foil and heat in the oven for 10 mins. Cut into wedges and serve with fresh salsa, jalapeño and classic sour cream.