Chickpea Chorizo Tacos

1: Char your jalapeños over an open flame until blistered all around, then let steam in a bowl covered with plastic wrap until peppers are soft. Slice and de-seed them, then set aside.

2: Load the chickpeas, onion, pumpkin seeds, and mushrooms into a food processor and pulse until combined but still textured.

3: Cook off the mixture in a skillet over medium-high heat with added seasonings until dried out and slightly crispy.

4: Load all ingredients for the cashew cream into a blender and process until smooth.

5: Assemble the tacos and enjoy.