Courgette and Mushroom Tacos

This is a really simple Meican dish that can be made for either lunch or dinner or even breakfast. I chose to use only one tortilla but if you have a bigger appetite or are not eating it at a weird time of day there's really enough filling for two.

Courgette and Mushroom Tacos
(Serves 1)

1 Portobello mushroom, sliced
1 small courgette, cut into batons
1 tsp taco seasoning
6 cherry tomatoes, halved
1/2 small avocado, chopped
25g goat's cheese, crumbled
1-2 corn tortillas

Heat some oil in a frying pan and add the mushroom and courgette. Cook for a couple of mins, then add the taco seasoning and cook for a few mins more until the mushroom and courgette are soft.

Meanwhile, heat the tortillas in the microwave for 15 secs to make them pliable.

Fill the tortillas with the mushroom and courgette and sprinkle over the tomato, avocado and goat's cheese. Serve.