Vegan “Ground Meat” Tacos
1. In large nonstick skillet, heat ½ tablespoon oil over medium-high heat. Add mushrooms; cook and stir 5 minutes or until mushrooms are tender and have released their moisture. Cool mushrooms completely.
2. In food processor, pulse garbanzo beans, walnuts and mushrooms until coarse pieces remain; transfer to medium bowl. Stir in lime juice and seasoning; let stand 10 minutes.
3. In same large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add garbanzo bean mixture; cook and stir 6 minutes or until browned.
4. In batches, on griddle or in large skillet, heat tortillas over medium-high heat 4 minutes or until heated through and lightly browned, turning once.
5. Serve garbanzo bean mixture in tortillas topped with avocado, onion and cilantro garnished with sour cream and lime wedges, if desired.
- 26 g Fat
- 3 g Saturated
- 537 mg Sodium
- 54 g Carbohydrates
- 15 g Fiber
- 8 g Sugars
- 2 g Added Sugars
- 13 g Protein
Directions
1. In large nonstick skillet, heat ½ tablespoon oil over medium-high heat. Add mushrooms; cook and stir 5 minutes or until mushrooms are tender and have released their moisture. Cool mushrooms completely.
2. In food processor, pulse garbanzo beans, walnuts and mushrooms until coarse pieces remain; transfer to medium bowl. Stir in lime juice and seasoning; let stand 10 minutes.
3. In same large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add garbanzo bean mixture; cook and stir 6 minutes or until browned.
4. In batches, on griddle or in large skillet, heat tortillas over medium-high heat 4 minutes or until heated through and lightly browned, turning once.
5. Serve garbanzo bean mixture in tortillas topped with avocado, onion and cilantro garnished with sour cream and lime wedges, if desired.
