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Oyster Mushroom and Black Bean Tacos with Sweet Mango Salsa


1 tbsp coconut oil
1 onion, chopped
2 cups red bell pepper, chopped
5 ounces oyster mushrooms, trimmed and thinly sliced
3 garlic cloves, minced
2 tsp chili powder (OR 1.5 tsp ground Ancho chili powder + 1/4 tsp ground cumin + 1/4 tsp Mexican oregano + 1/8 tsp garlic powder)
1 tsp ground cumin
1 tsp dried Mexican oregano
2 cups cooked black beans, rinsed and drained (reserve a bit of the cooking liquid)
4 large Swiss chard leaves (or tortillas if that floats your boat)

1 cup mango, diced (I used 2 small Alphonso mangoes)
1/3 cup red onion, finely chopped and soaked in water for at least 10 minutes, then drained
1/4 cup chopped fresh cilantro
juice from half a lime (1 tbsp)



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