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
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.