Ingredients

Ingredients

  • Taco “ground meat”
  • 2 cup of chopped mushrooms
  • 1 cup of shredded white cauliflower
  • 1/2 a cup of cooked teff grain or cooked red quinoa
  • 3 minced garlic cloves
  • 1/2 a cup of chopped white onions
  • 1 tbsp of lime juice
  • 2-3 tbsp of coconut oil or avocado oil
  • 2 tsp of smoked paprika
  • 2 tsp of ground cumin seed
  • 1 tsp of black pepper
  • 2 tsp of sea salt or to taste

Toppings and Additions

Find more plant-based recipes from Edgar’s website.


Instructions

Boil quinoa or teff according to package directions and then set aside.

Wash, strain, chop your veggies accordingly and set aside.

Start by heating (medium heat) up a cooking pot/skillet.

Add your oil, onions and garlic. Stir and cook for 5-6 minutes (if it starts to stick, add 1 tsp of water at a time).

Then add your mushrooms, shredded cauliflower while stirring and cooking

Add about 2 tbsp of water to help it not stick to the pot (do this for 10 minutes).

Add the rest of your taco meat ingredients and stir and cook for 10 minutes.

Turn off heat and set aside.

Start heating up a pan to heat up your Mi Rancho Organic THINcredibles Thin Corn Tortillas (takes about 2-3 minutes to cook).

Have salsa, vegan sour cream, and any other toppings you might like.