1

Preheat oven to 400-degrees Fahrenheit. Place tortillas on a baking sheet. Brush both sides with olive oil and then sprinkle with a pinch of salt, pepper and garlic powder. Bake for 5-10 minutes until brown and crispy on both sides.

2

Add 2 Tbsp olive oil, maple syrup, rice vinegar, and a pinch of salt and pepper to a large bowl and whisk to combine. Add the shredded cabbage and toss to coat. Set aside.

3

Warm 1 Tbsp of olive oil in a large frying pan over medium-high heat. Add the mushrooms and season with salt and pepper. Cook for 4-5 minutes until softened, stirring occasionally.

4

Add the beans to the pan with the mushrooms and cook until heated through, approximately 2 -3 minutes. Remove from the heat. Using a fork or masher, coarsely mash the bean mixture to desired texture. Season with salt and pepper.

5

To serve, transfer the tortillas to individual plates. Spoon on the mushroom-bean mixture and cabbage slaw and top with feta, salsa verde and avocado.

6

Best served fresh. Individual components can be stored separately in the fridge for 1-2 days.

7

Substitutions: Substitute wheat or whole wheat tortillas instead of corn tortillas if you prefer. Omit feta or substitute plant-based cheese if you are vegan. Substitute another variety of bean instead of pinto beans if you prefer. Omit the salsa verde if you are sensitive to spice. Substitute with pico de gallo or mild salsa if you prefer!