← Nouns Cooking · Plant-Based

Ingredients

• 400 g chestnut mushrooms
• 100 g Walnuts
• 2 tbsp Olive oil
• ½ Onion, finely chopped
• 2 cloves Garlic, crushed
• 1 tsp ground cumin
• 1 tsp Smoked paprika
• 1 tsp Chilli powder
• 1 chipotle chilli in adobo, plus 1 tbsp of the sauce, finely chopped
• 1 tbsp Tamari
• 1 Lime, half juiced, half cut into wedges
• 8 small corn tortillas
• 1 Avocado, sliced
• ½ Red onion, very thinly sliced
• 1 handful Coriander (cilantro)

Method

1. Pulse the walnuts in a food processor until they look like coarse crumbs and tip them out. Pulse the mushrooms in batches until finely chopped, stopping before they turn to paste.
2. Heat the oil in a large frying pan over medium-high heat. Fry the onion for 4–5 min, then add the mushrooms and cook for 8–10 min, stirring now and then, until all their liquid has cooked off and they start to brown.
3. Stir in the garlic, cumin, paprika, chilli powder and chipotle with its sauce for 1 minute. Add the walnuts and tamari and cook for 2–3 min more, until toasty and crumbly. Squeeze in the lime juice and season.
4. Warm the tortillas one at a time in a dry pan for about 30 seconds a side, then stack them in a clean tea towel.
5. Fill each tortilla with the mushroom mix and top with avocado, red onion and coriander. Serve with lime wedges.

Tips

• Walnuts are a tree nut; toasted pumpkin seeds give a similar crunch for a nut-free version.
• Use tortillas made only from corn to keep it gluten-free. Leftover filling makes a great burrito bowl.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons The Full Helping