Chickpea Chorizo Tacos | Tapped in Wellness

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Tapped in Wellness

Name: Chickpea Chorizo Tacos
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: International
Ingredients: Goya Low Sodium Chick Peas; Ortega Jalapenos, Hot, Diced; Organic White Onion; Signature Farms Whole Mushrooms, White, Family Size; Good Sense Organic Pumpkin Seeds, Pepitas, Roasted & Salted; SIGNATURE SELECTS Chili Powder; LiOR Gourmet Spices Sweet Paprika; McCormick® Smoked Paprika & Onion Seasoning; Morton Iodized Salt, 26 Ounce; McCormick Ground Oregano; SIGNATURE SELECTS Black Pepper, Ground; McCormick Ground Cumin; McCormick Gourmet™ Organic Ground Coriander; McCormick Gourmet™ Organic Ground Saigon Cinnamon; Live Vinegar, Apple Cider, Organic, Concord Grape; O Organics Cashews, Organic, Roasted with Sea Salt; Bragg Nutritional Yeast; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Oppy Organic Meyer Lemons; Talking Rain AQA Water, 9.5 pH

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Chickpea Chorizo Tacos

Serves 420 mins prep15 mins cook

Delicious vegan tacos made with a spicy chickpea chorizo and creamy cashew topping, perfect for wellness and plant-based eating.

0 servings

What you need

oz chick peas

jalapeno

white onion

Signature Farms Whole Mushrooms, White, Family Size

white mushrooms

Good Sense Organic Pumpkin Seeds, Pepitas, Roasted & Salted

cup pumpkin seeds

tbsp chili powder

tbsp sweet paprika

McCormick® Smoked Paprika & Onion Seasoning

tsp smoked paprika

tsp salt

tsp dried oregano

tsp black pepper

tsp ground cumin

McCormick Gourmet™ Organic Ground Coriander

tsp ground coriander

McCormick Gourmet™ Organic Ground Saigon Cinnamon

tsp ground cinnamon

Live Vinegar, Apple Cider, Organic, Concord Grape

tbsp cider vinegar

O Organics Cashews, Organic, Roasted with Sea Salt

cup roasted cashews

tbsp nutritional yeast

tsp salt

McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam

tsp pepper

lemon

tbsp water

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Instructions

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.

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