1 ½teaspoon7.6 g ground pink sea salt (or to taste)
Black pepper to taste
FOR THE FILLING
1medium white or yellow onioncut in half then slivered
2cups293 g sweet yellow corn
2cups150 g sliced shitake mushrooms
⅓cupfresh lime juice
Salt and pepper to taste
8 to 10mini tortillasabout 4” [10 cm]
1cupsliced cherry tomatoes
Lime wedges to squeeze on top
Prevent your screen from going dark
If using canned beans, drain and rinse and put in a small sauce pan with the water. Add 1 tablespoon (15 g) chili powder, the cumin, smoked paprika, salt, and black pepper. Stir well to combine and bring to a boil, reduce the heat to simmer and cook for 20 minutes, stirring occasionally.
Heat a large skillet to medium-high heat and add the onion, corn, and mushrooms. Stir to combine and cook for 5 minutes, or until the mushrooms begin to release their water. Add the remaining tbsp. (15 g) of chili powder, lime juice, salt and pepper, and stir to combine. Cook for another 10 minutes, or until the onion is soft and translucent and the corn is fork tender. Stir frequently to prevent sticking. See Note.
Heat the tortillas in the oven or on a gas flame on your stovetop. Be careful not to burn the tortillas or yourself! When I heat them on the flame I use a long pair of tongs with an oven mitt.
Fill the tortillas with the beans, corn and mushroom filling, cilantro, and tomatoes, and squeeze one more burst of lime juice over the top.
NOTE: If you’re not using a well-seasoned cast-iron skillet or a non-stick pan, you may need to add a tbsp. (15 ml) of oil to prevent sticking.