Grilled Vegetable, Bean and Avocado Tacos | Avocados from Mexico

Ingredients

• ½ cup (125 ml) seasoned rice vinegar
• ½ cup (125 ml) water
• ½ red onion, sliced
• 2 red peppers, chopped
• ½ lb. (225 g) mushrooms, sliced
• 1 tsp. (5 ml) ground cumin
• 12 corn tortillas
• 1 cup (250 ml) Monterey Jack cheese, grated
• 1 cup (250 ml) canned red kidney beans, rinsed and drained
• 1 tomato, diced
• 1 jalapeño, thinly sliced (optional)
• Flesh of 1-2 avocado(s), sliced
• Lime and fresh coriander, to garnish