Easy Vegan Chorizo Taco Recipe | Flavor Maker Series | McCormick

vegan chorizo

🥗Healthier: lentils

💰Cheaper: black beans

Lentils are high in protein and fiber, while black beans are more affordable.

taco shells

🥗Healthier: lettuce wraps

💰Cheaper: corn tortillas

Lettuce wraps reduce carbs, while corn tortillas are budget-friendly.

avocado

🥗Healthier: guacamole

💰Cheaper: sour cream

Guacamole is a healthier fat option, while sour cream is often cheaper.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a similar flavor profile, while green onions are less expensive.

Drain the chickpeas and place them in a food processor.

Add the tomato, cider vinegar, soy sauce, and McCormick taco seasoning to the food processor.

Pulse the mixture a few times until it has a soft texture but still retains some bite.

Heat oil in a pan over medium-high heat.

Add chopped onions and mushrooms to the pan and cook until softened.

Add a little more oil and a bit of water to the pan.

Incorporate the chickpea mixture into the pan with the onions and mushrooms, mixing well.

Cook the mixture until it thickens and flavors meld together.

Toast the tortillas over the stove until pliable and slightly crispy.

Scoop the chorizo mixture into the tortillas.

Top with red cabbage, radishes, vegan cheese, avocado, and serve with lime wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens