Southwestern Stuffed Portobello Mushrooms with Cumin Black Beans {Vegetarian}

INGREDIENTS

3 tbsp

white wine vinegar

3 tbsp

+ 1/2 tsp olive oil, divided

1/2 tsp

salt, divided

1/2 tsp

ground black pepper, divided

large portobello mushroom, stems removed

1 cup

black beans, drained and rinsed

3/4 tsp

ground cumin

3 tbsp

minced cilantro + more for garnish

2 cloves

garlic, minced

1/2

red bell pepper, diced

jalapeno pepper, membranes & seeds removed, minced

1/2 cup

cooked corn kernels

2 oz

queso fresco, crumbled

Salsa (optional)

Diced avocado (optional)