Mushroom Chorizo Tacos con Papas
Plant-based | Mexican | Restaurant-quality | Hearty
A mix of mushrooms, walnuts, and chickpeas make a meaty vehicle for savory seasonings in this plant-based take on chorizo tacos. Potatoes add extra heartiness. Even meat eaters will love this restaurant-quality recipe!
Ingredients
Section titled “Ingredients”| Ingredient | Amount | Notes |
|---|---|---|
| Extra-virgin olive oil | 1 tbsp | Optional |
| Cremini mushrooms | 4 oz | Sliced |
| Mild chili powder | 1½ tsp | |
| Ancho chile powder | 1 tsp | |
| Ground cumin | 1 tsp | |
| Dried oregano | ¾ tsp | Crushed |
| Ground coriander | ½ tsp | |
| Garlic powder | ¼ tsp | |
| Smoked paprika | ¼ tsp | |
| Ground cinnamon | ⅛ tsp | |
| Garbanzo beans (chickpeas) | 1 can (15 oz) | No-salt-added, rinsed and drained |
| Walnuts | ¼ cup | Chopped, toasted |
| Lime juice | 1 tbsp | |
| Yellow potatoes | 3 cups (1 lb) | Chopped |
| Onion | 1 small | Chopped (¾ cup) |
| Sea salt and pepper | To taste | |
| Corn tortillas | For serving | Warmed |
Optional Toppings
Section titled “Optional Toppings”- Cilantro leaves
- Shredded red cabbage
- Chopped tomatoes
- Sliced radishes
- Lime wedges
Method
Section titled “Method”-
Cook mushrooms: In extra-large oven-safe skillet, cook mushrooms over medium-high 6-8 minutes until lightly browned and liquid has evaporated, stirring occasionally and adding water 1-2 tablespoons at a time as needed. (If using oil: Heat oil first, then add mushrooms.)
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Make chorizo mixture: In large bowl, stir together chili powder, ancho powder, cumin, oregano, coriander, garlic powder, paprika, and cinnamon. In food processor, combine mushrooms, chickpeas, walnuts, and lime juice. Pulse until chopped. Add to seasonings; stir well. Let stand.
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Steam vegetables: Place potatoes and onion in steamer basket in large saucepan. Add water to just below basket. Bring to boiling. Cover and steam 12-14 minutes until tender.
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Combine: Add steamed potatoes and onion to chorizo mixture; toss to combine. Season with salt and pepper.
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Bake: Preheat oven to 425°F. Place skillet in oven to heat. Carefully transfer potato mixture to hot skillet. Bake about 10 minutes until heated and browned.
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Serve: Serve in skillet with tortillas and desired toppings.
Less potatoes: Some reviewers suggest using half the potatoes for better filling-to-potato ratio
Extra flavor: Add chipotle powder for more heat
Make ahead: Prepare chorizo mixture up to 2 days ahead
Storage
Section titled “Storage”- Refrigerate: Up to 4 days
- Reheat: Warm in skillet or oven
Nutrition (per serving, 4 servings)
Section titled “Nutrition (per serving, 4 servings)”- Calories: ~395
- Protein: 13g
- Carbs: 75g
- Fiber: 12g
- Fat: 8g
Adapted from: Shelli McConnell / Forks Over Knives
Prep: 35 min | Cook: 50 min | Serves: 4