Preheat the oven to 375 degrees F (190 degrees C). Grease a large baking sheet with
Nonstick Cooking Spray (as needed)
Cauliflower (2 cups)
Raw Walnuts (1 1/2 cups)
Chipotle Peppers in Adobo Sauce (1)
, 1 Tbsp of
Lime Juice (1)
Chili Powder (1 Tbsp)
Ground Cumin (1 tsp)
Garlic Powder (1 tsp)
Sea Salt (1 tsp)
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.
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.
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.
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”,
Fresh Cilantro (to taste)
Scallions (to taste)