STEP 1 - Heat the olive oil in a pan over a medium heat. Add the mushrooms, diced onion and garlic to the pan and then put the lid on. Cook until softened for about 5-7 minutes.
STEP 2 - Season the mushroom mixture with the cumin seeds, chilli powder and ground coriander, stirring well to combine.
STEP 3 - Then add in the pinto beans and tomato purée. Cook for 2-3 mins, adding a small amount of the reserved bean liquid to loosen if needed. Season with salt and pepper.
STEP 4 - Warm the tortillas in a separate pan or in the microwave.
STEP 5 - Assemble the tacos by spooning the mushroom filling into each tortilla. Top with your favourite toppings. Serve hot and enjoy!
