Recipe prepared by Ted Osorio, General Mills

For your next taco Tuesday dinner, consider this meatless pecan and mushroom taco recipe. An excellent vegetarian option, flavorful and satisfying.

Meatless Pecan and Mushroom Tacos

Serves: Makes about 6 flour tortillas or 10 taco shells

Ingredients
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 2 cups chopped mushrooms
  • 2 cups chopped pecans
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • ½ to ¾ cup water
To build your Taco
  • Flour tortillas or taco shells
  • Shredded Lettuce
  • Shredded Cheddar Cheese
  • Chopped Tomatoes
  • Chopped Onion
  • Pickled Jalapeño
  • Taco Sauce
Instructions
  1. Heat the olive oil in a large skillet. Sauté onions until softened, about 2 to 3 minutes. Add the mushrooms and sauté until onions have caramelized and mushrooms have browned, about 5 to 7 minutes. Stir in the pecans and the spices.
  2. Sauté for about 2 minutes to toast. Stir in ½ to ¾ cup of water, reduce the heat and simmer for about 5 minutes until flavors have developed and water has reduced.
  3. Serve with tortillas and assorted toppings.
  4. Makes about 6 flour tortillas or 10 taco shells