Prep time: 20-25 mins  
Cooking time:  20 mins 
Serves: 4

Ingredients 

• 1 Organic Brown Onion
• 3 Organic Garlic Cloves 
• 1 Organic Red Capsicum 
• 375g Organic Brown Flat Mushrooms 
• ½ Bunch Organic Coriander 
• 400g Organic Tin Tomatoes Chopped or Diced 
• 2-3 Tbsp Mexican Spice Mix 
• 2 Organic Avocados 
• 4 Tbsp Organic Mayo 
• 2 Tbsp Chipotle Sauce 
• 1 Lemon 
• 1 Organic Iceberg Lettuce
• Salt and Pepper
• Olive oil  

Method

1. Finely dice the onion, chop the garlic, finely dice the red capsicum, cut the mushrooms into small dice, wash and finely chop the coriander and set aside. 
2. Bring a large pan or casserole type dish to medium high heat. Drizzle with olive il, add the onion and the garlic (reserving 1tsp of garlic for the avocado) and sauté for approx. 3 mins until soften, then add the capsicum and sauté for further 5mins.
3. Add the mushrooms and sauté for 5 mins, add the tin tomatoes and add the Mexican spice mix. Season with salt and pepper and stir through. Add half of the chopped coriander and let it cook for 10 mins stirring occasionally.
4. Meanwhile, peel the avocado and place it into a bowl. Add ¾ of the remaining coriander, the remaining garlic, the juice of ½ a lemon and season with salt and pepper. Mix with a fork to help it mash it through. Set aside.
5. Mix the mayo with the chipotle sauce in a bowl, season with salt and pepper and add a squeeze of lemon juice. 
6. Cut the lettuce in half lengthwise. Remove the core and carefully peel each leave from the lettuce, use them as your cup and fill them with your prepped ingredients as you wish.