Sound the trumpets. Just in time for spring, these veggie tacos herald the king of mushrooms. Toss them in a creamy sauce and pile them into warm tortillas.
Allergen Note: Contains milk.
In a small saucepan over medium heat, reheat the canario beans with a splash of water, about 3 minutes.
Meanwhile, in a bowl, toss the cabbage with the juice of ½ lime and a pinch of salt. Slice the remaining ½ lime into wedges for serving. Pick a handful of cilantro leaves and toss the stems. Quarter the mushrooms lengthwise.
In a frying pan over medium-high heat, warm 2 tablespoons canola oil. Add the mushrooms, stir to coat, and cook, undisturbed, until they pick up some color on the first side, 3 minutes. Stir and continue to cook until the mushrooms are tender, 2 minutes longer. Turn down the heat to low. Add the rajas and stir to coat the mushrooms and warm through, 2 minutes. Season to taste with salt. Remove from the heat and keep warm.
To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.
To build the tacos, place the tortillas on plates and top with the mushrooms and rajas, cabbage slaw, and a few cilantro leaves. Serve warm, with the beans on the side and the lime wedges for squeezing.