– 8 oz (225 g) cremini mushrooms – 1 (92 g) cup walnuts – 1 chipotle chili in adobo, chopped – 2 tbsp (30 mL) tamari – 1 tbsp (15 g) ketchup – 1 tsp chili powder – 1 tsp garlic powder – 1 tsp cumin
– ¼ cup (75 g) tahini – 2 tbsp nutritional yeast – 1 tbsp (15 g) mayo – 2 tsp adobo sauce – 2 tsp maple syrup – ½ tsp garlic powder – 1 lime juiced – 4 tbsp water
– 1 (540 ml) can black bean – 1 1/2 cups (215 g) cooked corn kernels – ½ cup cilantro, chopped – 1 tbsp lime zest – 2 tbsp juice – ½ tsp cumin – 1 head Romaine lettuce, chopped – 1 avocado, sliced – 2 cups (280 g) cherry tomatoes – ½ cup (55 g) red onion, thinly sliced – tortilla chips, for topping
To a food processor, add mushrooms and walnuts. Pulse until evenly chopped (can chop by hand if needed). Add remaining taco "meat" ingredients and mix.
In a large non-stick pan, heat 1 tbsp oil. Add the mushroom mixture. Cook for 8-10 min, stirring occasionally. Season with salt to taste.
In a medium bowl, add tahini, nutritional yeast, mayo, adobo sauce, maple syrup, garlic powder, lime juice and water. Season with salt, then stir to combine.
To a medium bowl, add black beans, cilantro, corn, lime zest, lime juice and ½ tsp cumin. Season with salt and pepper, then stir to combine.
Finish chopping up all the veggies and avocado.
Divide lettuce between bowls. Arrange tomatoes, onions, avocado and black bean mixture on top. Top with mushroom-walnut mixture. Drizzle dressing over top. Serve tortilla chips!
I've been sharing easy and delicious plant-based recipes at Running on Real Food since 2013! Swipe up to visit the site and have a look.