Gluten-Free JOC Mushroom and Black Bean Tacos

Ingredients:

8 ounces mushrooms, sliced
1 can black beans, drained and rinsed
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and pepper to taste
Corn tortillas (ensure they're gluten-free)
Sliced avocado for topping
Fresh cilantro for garnish

Directions:

In a skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook until they are browned and tender.
Add the drained black beans to the skillet with the mushrooms. Season with chili powder, ground cumin, salt, and pepper. Cook for a few minutes until the beans are heated through.
Warm the corn tortillas in a separate pan or directly over the stovetop flame.
Spoon the mushroom and black bean mixture onto each tortilla.
Top with sliced avocado and fresh cilantro.
Serve the tacos warm.