Mexican Mushroom and Chicken Tortilla Stack

Ingredients

• 1 onion, diced
• 1 tsp garlic, minced
• 450g Meadow Swiss Brown Mushrooms, chopped finely
• 1 capsicum, diced (we used ½ red, ½ yellow for added colour)
• 400g pre-cooked chicken, roughly cut into 4cm strips
• 1 Tbsp butter
• 1 tsp neutral flavoured oil, such as canola
• 1 can chilli beans
• 1 cup frozen corn
• Salt & pepper
• 300g tasty cheese, grated
• 6 medium sized tortillas/soft tacos
• Guacamole
• 1 avocado
• ¼ red onion, finely diced
• 1 Tbsp of coriander leaves, finely chopped
• ½ lemon
• 8 cherry tomatoes, finely diced
• 75g sour cream, to serve