Peachy Chili Bean Tacos

• 2-15 ounces cans Pinto beans
• 2 peaches, sliced into 6 wedges each
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 2 teaspoons Mexican oregano
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1 sprig epazote
• 2 cups water
• coconut oil
• sea salt
• freshly-cracked black pepper
• 1 bunch maitake mushroom
• 12 corn tortillas
• 12 sprigs cilantro
• 3 ears of corn

1. Grill the peach wedges. maitake mushrooms and ears of corn in a grill pan until they have grill marks on all sides. Set aside in a separate bowls.
2. Saute the onion in a drizzle of coconut oil until softened. Add the garlic and tomato paste and cook for a couple of minutes. Add the chili powder, paprika, cayenne, oregano and cumin. Add the beans, water and epazote. Cut the grilled peaches into a large dice and add them, and their grilling juices that collected in the bowl to the beans. Bring to a slow simmer and cook until the liquid has reduced and the beans have a nice thick consistency. Season with salt and pepper.
3. Serve on warmed corn tortillas with a slice of the grilled corn, a few pieces of grilled maitake and a sprig of cilantro.

pinto beans, peaches, onion, garlic, tomato paste, chili powder, oregano, sweet paprika, cumin, cayenne pepper, epazote, water, coconut oil, salt, freshlycracked black pepper, maitake mushroom, corn tortillas, cilantro, corn

Taken from food52.com/recipes/8071-peachy-chili-bean-tacos (may not work)