Heat oven to 400°F

While oven is heating, in a medium pot over medium heat add avocado oil for sauce and warm up for about 1 minute. Add BBQ sauce and seasonings whisk together, cook for about 1 minute. Add broth and whisk, bring to a boil. In a small container add tapioca and warm water and combine. Add to sauce and whisk, let it boil till sauce starts to thicken for about 10 minutes. Take off heat and let sit.

While sauce is cooking whisk once in a while, chop up veggies, drain and rinse black beans till bubbles are gone.

In a medium frying pan add 1Tbsp avocado oil and heat for 1 minute. Cook bell pepper for 2 minutes, add zucchini cook for 1 minute and add mushrooms, 1 tsp taco seasoning and mix together cook for 1 more minute.

Turn heat off and remove pan, add beans, 2oz’s Parmesan cheese and ½ Tbsp taco seasoning combine.

Grease a 9x13” baking pan.

Warm up corn shells to be easier to roll. Place all 4 on a plate and warm up for about 20 seconds and heat for another 20 seconds.

Put about 1/3 cup of bean and veggies on corn shell and roll place in pan, repeat for other 3 shells. Repeat heating process and rolling with other 4 shells.

Pour sauce evenly over rolled corn shells and top with rest of cheese.

Cook for 10 minutes, till sauce is bubbling and cheese is brown.