Preheat oven to 350 degrees F.

Id=”instruction-step-2″ class=”MsoListParagraphCxSpMiddle” style=”margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Calibri, sans-serif;color: #000000;text-indent: -0.25in”>2. Meanwhile, wrap tortillas in foil or lay taco shells on baking sheet. Bake until warm, about 10 minutes.

Instruction-step-3″ class=”MsoListParagraphCxSpMiddle” style=”margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Calibri, sans-serif;color: #000000;text-indent: -0.25in”>3. While the tortillas warm, heat oil in a large non-stick skillet over medium-high heat. Add mushrooms, pepper, onion and salt and cook, stirring often, until the vegetables are softened and starting to brown, 10 to 12 minutes.

Ruction-step-4″ class=”MsoListParagraphCxSpMiddle” style=”margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Calibri, sans-serif;color: #000000;text-indent: -0.25in”>4. Sprinkle chili powder and cumin over the vegetables and stir to coat. Cook, stirring until the spices are fragrant, 30 seconds to 1 minute. Add tomato paste and water and stir until the tomato paste forms a thick coating sauce on the vegetables. Add more water if necessary, to desired thinness. Stir in beans and cook until the mixture is heated through, about 1 minute.

Ion-step-5″ class=”MsoListParagraphCxSpLast” style=”margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Calibri, sans-serif;color: #000000;text-indent: -0.25in”>5. Divide the vegetables mixture among the tortillas. Top with guacamole and salsa. Serve sprinkled with cilantro.