Peachy Chili Bean Tacos

Ingredients

• 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

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