Due to brand-new air con being installed, the 1st Floor Fitness Suite will be closed Wednesday 27th & Thursday 28th August, Dance Studio closed Tuesday 2nd September, and Spin Room closed Thursday 4th September. The rest of the centre will remain open, and you can use Farnworth, Jason Kenny, or Westhoughton leisure centres in the meantime. Thanks for your understanding.
Spice up your dinner with this Mushroom Taco recipe! It is high in fibre, vegan and packed with tasty, spicy mushrooms! A simple meatless and delicious dinner ready in just 20 minutes. You could serve them with homemade wedges and a side salad!
1 tablespoon, olive oil 4 large flat mushrooms, sliced 2 large garlic cloves, grated 1 small onion, diced 1 tsp cumin seeds 1 tsp chilli powder 1 tsp ground coriander 400g pinto beans, drained and liquid reserved 2 tsp tomato purée Salt and pepper to taste 8 wholemeal tortilla wraps Toppings of choice - salsa, avocado, coriander, sweetcorn, sauteed peppers, hot sauce
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!
