Peachy Chili Bean Tacos

Ingredients

• 3 ears corn
• Canola or olive oil, for grilling
• 2 (15-ounce) cans pinto beans, drained and rinsed
• 2 peaches, sliced into sixths
• 8 oz mushrooms, preferably maitake or shiitake, grilled and sliced
• 1 medium onion, diced
• 2 garlic cloves, minced
• + 12 more ingredients
• • 2 T tomato paste
  • 1 T chili powder
  • 2 t Mexican oregano
  • ½ t sweet paprika
  • ½ t cumin
  • ¼ t cayenne pepper
  • 1 sprig epazote
  • 2 c water
  • Coconut oil
  • Salt and pepper
  • 16 corn tortillas
  • ½ bunch cilantro, chopped

Gently pull back the husks of the corn cobs, but dont remove them entirely. Remove the silk and cut off the other end. Soak the cobs of corn in cold water for about 30 minutes. Bring a grill to medium-high heat. Dry the corn and drizzle with a little canola or olive oil. Fold the husks back do...

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