Black Bean & Mushroom Tacos with Queso Fresco on Homemade Corn-Quinoa Tortillas Topped With Tropical Salsa & Avocado

Salsa:
Trader Joe’s pre-sliced pineapple, mango and papaya (2 packages)
Garlic
1 serrano unseeded/1 serrano half-seeded
Red Onion
Cilantro
Salt
Black Pepper

Method of preparation: Food Processor

Tortillas:
Slightly less than 1/2 c. quinoa flour
Slightly more than 1/2 c. masa
About a cup of water
Salt

Method of Preparation: Skillet on low with (refined) coconut oil

Filling:
1 can organic black beans
About 8 crimini mushrooms, sliced
About 1/4 of a red onion
Garlic
Cumin
Salt
Black Pepper
Red Pepper Flakes
Juice of 1 lime
Sprig of cilantro

Method of preparation: Simmering on low heat in a cast iron skillet in in bacon fat (hence the “almost”) until I decide it’s done  for about an hour.

I’m very excited about this meal.