Tacos are a great way to combine many delicious flavors and textures into every bite. This easy to prepare vegan filling is hearty, highly nutritious and satisfying and contrasts well with the tanginess and freshness of guacamole and salsa. Meat lovers will also appreciate this as a replacement.
If you don't feel like chopping the ingredients you can save time by cutting them into large chunks and pulsing the chunks in the food processor.
The cauliflower mushroom filling keeps well, refrigerated, for up to a week, so all you have to do on a busy day is heat some of it up in the microwave or in a pan, toss a scoop into a tortilla, top it with some fresh veggies and salsa, or anything else you can find in your panty, and there, your light meal is ready.
For the cauliflower mix:
- 1/2 head cauliflower, finely choped
- 2 cups fresh mushrooms (shitake is my favorite for this, baby bella work just fine)
- 1 small onion, finely chopped
- 8 dried apricots, finely chopped
- 2 tablespoons Dr. Ayala's Magic Spice
- 1/2 cup walnuts or pecans
- 2 tablespoons olive oil
- 2 tablespoons tamari or soy sauce
- 1/4 teaspoon salt
- corn (or any other) tortillas
Toppings all optional
- Black beans
- Chopped greens
- Finely diced tomatoes
- Chopped cilantro
- Jicama slices
- Your favorite salsa.
Preheat oven to 400°F.
In a big bowl, mix chopped cauliflower, mushrooms, onions and nuts.
Add Dr. Ayala's Magic Spice, olive oil and soy sauce and mix thoroughly.
Spread mixture onto a parchment lined baking sheet and bake for about 30 minutes, until the cauliflower is roasted and everything is browned and frafrant..
When the cauliflower and mushroom filling is ready, fill each of the tortillas with a good portion of it, top with black beans, guacamole or avocado slices, chopped greens, finely diced tomatoes, cilantro, jicama – all optional – and your favorite salsa.