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  • Prep-time: / Ready In:
  • Makes 5 cups filling

A mix of mushrooms, walnuts, and chickpeas make a meaty vehicle for savory seasonings in this plant-based take on chorizo tacos. Potatoes add extra heartiness to the chorizo mix. Even meat eaters will love this restaurant-quality recipe! For serving, set out the whole skillet of mushroom chorizo along with tortillas and assorted toppings.

Plant-based tacos with a mushroom chorizo filling served on a blue table

Ingredients

  • 4 oz. cremini mushrooms, sliced
  • 1½ teaspoons mild chili powder
  • 1 teaspoon ancho chile powder
  • 1 teaspoon ground cumin
  • ¾ teaspoon dried oregano, crushed
  • ½ teaspoon ground coriander
  • ¼ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon ground cinnamon
  • 1 15-oz. can no-salt-added garbanzo beans (chickpeas), rinsed and drained
  • ¼ cup chopped toasted walnuts
  • 1 tablespoon lime juice
  • 3 cups chopped yellow potatoes (1 lb.)
  • 1 small onion, chopped (¾ cup)
  • Sea salt and freshly ground black pepper, to taste
  • Corn tortillas, warmed
  • Optional toppings: cilantro leaves, shredded red cabbage, chopped tomatoes, sliced radishes, lime wedges for squeezing

Instructions

  1. In an extra-large oven-going skillet cook mushrooms over medium-high 6 to 8 minutes or until lightly browned and liquid has released and evaporated, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
  2. In a large bowl stir together the next eight ingredients (through cinnamon). In a food processor combine mushrooms, chickpeas, walnuts, and lime juice. Pulse until chopped. Add chickpea mixture to seasonings in bowl; stir well to combine. Let stand while preparing potato mixture.
  3. Wipe out skillet and place in oven. Preheat oven to 425°F. Meanwhile, place potatoes and onion in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Cover and steam 12 to 14 minutes or until tender.
  4. Add steamed potatoes and onion to mixture in bowl; toss to combine. Season to taste with salt and black pepper. Carefully transfer potato mixture to the hot skillet. Return to oven. Bake about 10 minutes or until heated and browned.
  5. Serve in skillet with tortillas and desired toppings.
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9 Comments

Comments (9)

(4.3 from 10 votes)
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Joanne7 months ago
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It’s nothing like chorizo….even added fennel…but it’s really good!

Sharon7 months ago
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I think this my favorite FOK recipe! Everybody loves it. I do add more heat and spices, but I do that with everything.

Sharon10 months ago
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Delicious! It was very satisfying. I added a couple teaspoons of lemon juice for zing and 2 pinches of fennel to get the “sausagey” flavor of chorizo. Thanks for the recipe!

Jill1 year ago
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We didn’t like these at all. Way too many potatoes, and I’m a potato lover. They made the filling too dry. The only good thing was the tortilla shell which I baked in the oven at 375 degrees for 15 minutes-good, tender, and perfectly crispy.

Jackie J1 year ago
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I’ve made this before and it’s keeper. Better than meat taco’s any day! It’s 5 star for sure!

Kristina Chmielinski1 year ago
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This was really good. I left out the potatoes just because I didn’t have any. Made fresh salsa for the top and used cashews instead of walnuts. Next time i will make the Sour Cream Recipe.

AndyB1 year ago
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I like the “chorizo” part (made mine with black walnuts for a little extra oomph) but so many potatoes really diluted the flavor!

LORI ORTALE1 year ago
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These were delicious! My whole family enjoyed these. I will be making these again for sure!

Debby1 year ago
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These are delicious! I left out the cinnamon and swapped raw sunflower kernels for walnuts (because of a tree nut allergy).

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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