Cooking Instructions
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Step 1
Preheat the oven to 375 degrees F (190 degrees C). Grease a large baking sheet with
Nonstick Cooking Spray (as needed)
.
Step 2
Add
Carrots (2)
,
Cauliflower (215 g)
,
Raw Walnuts (185 g)
,
Chipotle Peppers in Adobo Sauce (1)
, 1 Tbsp of
Lime Juice (1)
,
Chili Powder (8 g)
,
Ground Cumin (2 g)
,
McCormick® Garlic Powder (3 g)
, and
Sea Salt (6 g)
in the bowl of a food processor. Pulse all ingredients until the mixture is evenly ground yet still has some smaller chunks, approximately 10-15 seconds.
Step 3
Transfer vegan taco "meat" to a greased baking sheet and spread into a single layer. Bake for 20-22 minutes, stirring halfway through to prevent over-browning. You want the carrots and cauliflower to be cooked but not mushy, leaving it with a slightly crunchy texture.
Step 4
While taco “meat” cooks, heat
Yellow Corn Tortillas (12)
in a small skillet, one by one, for about 1 minute on each side until it begins to brown. Wrap each toasted tortilla in aluminum foil to keep warm and fresh until ready to assemble.
Step 5
Once taco “meat” has cooked and cooled slightly, begin to assemble your tacos, adding a large spoonful of
Refried Beans (1 can)
to each toasted tortilla, followed by taco “meat”,
Avocado (1)
,
Fresh Cilantro (to taste)
and
Scallions (to taste)
.
