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.

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Meatless Pecan and Mushroom Tacos

Serves: Makes about 6 flour tortillas or 10 taco shells

Ingredients
  • 2 tablespoons pecan or 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