Two crispy corn tortillas layered with pinto beans and a mix of mushrooms, nopales (prickley pear cactus) tomatoes, potatoes, onion, garlic and seasonings sautéed in a spicy salsa negra. Topped with tomatillo sauce, shredded lettuce, pico de gallo and aged cotija cheese. Garnished with cilantro. Served with turmeric basmati rice. Can be vegan.
