Peachy Chili Bean Tacos
Ingredients
- 2-15 ounces cans Pinto beans
- 2 peaches, sliced into 6 wedges each
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons Mexican oregano
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1 sprig epazote
- 2 cups water
- coconut oil
- sea salt
- freshly-cracked black pepper
- 1 bunch maitake mushroom
- 12 corn tortillas
- 12 sprigs cilantro
- 3 ears of corn
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