Ingredients
The following ingredients have 6 Servings
- 2 small or 1 large spaghetti squash (cooked and shredded)
- 1 1/2 cup chickpeas (1 can, rinsed and drained)
- 1 1/2 cup cooked brown rice
- 3/4 cup slivered almonds
- 1/4 cup raw cashews (optional, if not using add 1/4 more slivered almonds)
- 2 1/2 tablespoons extra virgin olive oil (divided)
- 1 teaspoon salt
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1/2 - 1 teaspoon red pepper flakes (omit if sensitive to spicy food)
- 1 tablespoon olive oil
- 1/2 onion (diced)
- 1 clove garlic (chopped)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes (omit if sensitive to spicy food)
- 1 can black beans (rinsed and drained)
- 1 red onion (thinly sliced)
- 2-3 to matoes (chopped)
- handful cilantro (chopped)
- 1 lime (cut into wedges)
- 6 tablespoons Go Avo Chipotle sauce
Instruction
- In a food processor combine chickpeas, brown rice, almonds, cashews (if using), 1 1/2 tablespoon olive oil, 1 teaspoon salt, 2 teaspoons cumin, 2 teaspoons paprika, and 1/2 teaspoon red pepper flakes. Process until mixture is broken up and clumps together but not completely smooth.
- In a pan heat 1 tablespoon olive oil over medium heat and add onions. Cook until translucent. Add garlic, 1 teaspoon cumin, 1 teaspoon paprika and 1/2 teaspoon red pepper flakes. Mix. Add black beans and cook for a few minutes, mixing. Remove from pan.
- In the same pan heat 1 tablespoon olive oil, and add the vegan taco meat mixture. Cook for 2-3 minutes, until lightly browned.
