Beyoncé’s Lettuce Tacos with Mushroom ‘Chorizo’
Enjoy Beyoncé’s favorite plant-based lettuce tacos with smoky mushroom-walnut “chorizo” for a healthy, flavorful twist on traditional tacos.
Equipment
- Food Processor
- Medium frying pan
- Wooden spatula
- Sharp knife and cutting board
Ingredients
For the Mushroom ‘Chorizo’:
- 250 g mushrooms roughly chopped
- 180 g walnuts
- 6 dried tomatoes rehydrated in warm water and chopped
- 1 clove garlic minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp freshly ground black pepper
- ¼ tsp cayenne pepper adjust to taste
- ½ tsp sea salt
For the Tacos:
- 1 head Lettuce leaves separated and stems removed (romaine or butter lettuce works well)
- ½ can corn drained
- 1 cup cherry tomatoes halved
- 1 avocado sliced
- 1 tbsp fresh parsley chopped
- 1 lemon cut into wedges for serving
- 1 tsp olive oil for drizzling
Instructions
Prepare the Mushroom ‘Chorizo’:
- In a food processor, combine the mushrooms, walnuts, rehydrated dried tomatoes, garlic, cumin, smoked paprika, black pepper, cayenne, and sea salt.250 g mushrooms, 180 g walnuts, 6 dried tomatoes, 1 clove garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1/4 tsp freshly ground black pepper, 1/4 tsp cayenne pepper, 1/2 tsp sea salt
- Pulse the mixture until it is evenly chopped and has a texture similar to ground chorizo. Be careful not to over-process; you want a coarse, crumbly consistency.
Cook the ‘Chorizo’:
- Heat a medium frying pan over medium heat with a drizzle of olive oil.1 tsp olive oil
- Add the mushroom-walnut mixture to the pan and cook for 5-7 minutes, stirring occasionally, until it becomes golden brown and slightly crispy.
Assemble the Tacos:
- Lay out the lettuce leaves on a plate or serving tray.1 head Lettuce
- Spoon the mushroom “chorizo” mixture onto each lettuce leaf.
- Top with a spoonful of corn, halved cherry tomatoes, and a few slices of avocado.1/2 can corn, 1 cup cherry tomatoes, 1 avocado
Garnish and Serve:
- Drizzle each taco with a small amount of olive oil and sprinkle with fresh parsley.1 tbsp fresh parsley, 1 tsp olive oil
- Serve with a lemon wedge on the side for an added zest.1 lemon
Notes
Adjust Spice Level: Add more cayenne pepper if you prefer a spicier “chorizo.”
Storage: The mushroom “chorizo” mixture can be made ahead and stored in the fridge for up to 3 days.
Additional Toppings: For extra crunch, add thinly sliced radishes or jalapeño slices.
Nutrition
Calories: 493kcalCarbohydrates: 34gProtein: 14gFat: 39gSaturated Fat: 4gPolyunsaturated Fat: 23gMonounsaturated Fat: 10gSodium: 326mgPotassium: 1200mgFiber: 12gSugar: 11gVitamin A: 1513IUVitamin C: 40mgCalcium: 101mgIron: 4mg
Ingredient Costs: Cost of Recipe by Ingredient Measurements
Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases
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