Mushroom tacos | Good Food

Ingredients

• 250g gram (chickpea) flour
• 2 tbsp fine cornmeal optional
• ½ tsp rapeseed oil
• 100g cashew nuts unroasted
• 2 tbsp lime juice
• 20g coriander
• 1 tbsp rapeseed oil
• 4 large flat mushrooms about 400g, thickly sliced
• 2 large garlic cloves finely grated
• 1 tsp cumin seeds
• 1 tsp hot chilli powder
• 1 tsp ground coriander
• 400g pinto beans drained and liquid reserved
• 2 tsp tomato purée
• 4 tomatoes cut into wedges
• 4 handfuls of shredded lettuce