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Sand and Succotash | Mushroom Cauliflower Tacos

Mushroom Cauliflower Tacos

excerpted from healing the vegan way by mark reinfeld
For a grain-free version, serve the filling in lettuce or cabbage wraps.
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Ingredients
  

  • 2 teaspoons coconut oil
  • 1/2 cup diced yellow onion
  • 3 garlic cloves pressed or minced
  • 1/2 cup diced red bell pepper
  • 1 cup diced mushrooms try shiitake, cremini, or button
  • 1/2 teaspoon sea salt or to taste
  • 1/8 teaspoon freshly ground black pepper
  • 2 cups diced cauliflower
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • Pinch of chipotle chile powder or cayenne pepper
  • 2 tablespoons freshly squeezed lime juice
  • 1 1/2 tablespoons minced fresh cilantro
  • 6 vegan corn tortillas

Instructions
 

  • Place the coconut oil in a pan over medium heat. Add the onion and cook for 1 minute, stirring frequently. Add the garlic, bell pepper, mushrooms, salt, and pepper and cook for 3 minutes, stirring frequently.
  • Add the cauliflower, chili powder, cumin, and chipotle chile powder and cook until the cauliflower is just tender, about 10 minutes, stirring frequently. Add the lime juice and cilantro and mix well. Lower the heat to low to keep filling warm.
  • Warm the tortillas briefly by placing them one at a time in a dry sauté pan over high heat, flipping with tongs until just warmed through.
  • Place the mushroom cauliflower filling inside the tortillas, top with your condiments of choice, and enjoy!

Notes

Variations

  • Add 1/2 teaspoon of seeded and diced jalapeno pepper and 1/2 teaspoon of paprika.
  • Add 1/2 cup of chopped walnuts.
  • Replace 1 cup of the cauliflower with diced tempeh or tofu.
  • Replace the tortillas with hard taco shells.