Vegetarian Chorizo Tacos 3 tablespoons vegetable oil 12-16 ounces of sliced or chopped mushrooms 1 tablespoon ground ancho chili pepper 1 tablespoon mild chili powder 1 tablespoon ground cumin 1 teaspoon kosher salt 1 teaspoon ground coriander 1 teaspoon dried oregano, crushed 1 teaspoon garlic powder 1 teaspoon dried thyme, crushed 3/4 teaspoon smoked paprika 3/4 teaspoon ground cinnamon 2 15 ounce cans chickpeas, rinsed and drained 3/4 cup toasted walnuts 3 tablespoons lime juice Tortillas of your liking Chopped fresh cilantro Thinly sliced red onion Diced avocado Heat 1 tablespoon of the oil in a very large nonstick skillet over medium-high heat. Add the mushrooms and cook for 6 to 8 minutes or until mushrooms are lightly browned and liquid had evaporated, stirring occasionally. Cool mushrooms completely. In a large bowl combine the next 10 ingredients (through cinnamon); set aside. In a food processor combine cooled mushrooms, chickpeas, walnuts, and lime juice, pulse until ingredients are chopped. Add chopped chickpea mixture to seasonings in bowl. Add lime juice; stir well to combine. Let stand 20 minutes. In same skillet heat the remaining 2 tablespoons of oil over medium-high. Add seasoned chickpea mixture to skillet, spreading evenly. Cook without stirring for 2 minutes. Stir chickpea mixture; continue cooking 4 to 5 minutes, stirring occasionally, or until mixture is browned and heated through. Serve vegatarian chorizo in warmed tortillas topped with onions, cilantro, acocado, and lime wedges.
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