Veggie Picadillo

Updated 2 months ago by Jamie Armstrong

VEGGIE PICADILLO

Veggie Picadillo

Whoever came up with the "glass half-full, half-empty" analogy must have overlooked a key, magical elixir for any mood: an all-the-way-full taco. When we debuted this Veggie Picadillo recipe with our new Grain Free Taco Shells last weekend at Expo West, we observed a number of smiles upon consumption, among veggie lovers and taco aficionados alike. So, give this minced mushroom recipe a taste, and bring a little fulfillment to your plate.

Ingredients

  • 32oz Baby Bella Mushrooms, minced
  • 1 green bell pepper, minced
  • 1 tbsp tomato paste
  • 14oz can crushed tomato
  • 1/2 small yellow onion, minced
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp oregano
  • Nom Nom Paleo Magic Mushroom Powder (optional but recommended)
  • Black Pepper
  • Sea Salt

Instructions

    1. Warm up olive oil in large sauté pan or Dutch oven over medium heat.
    2. Sauté onions, bell pepper, garlic, cumin, chili powder, oregano, and black pepper over medium heat for 5-10 minutes until onions and peppers have significantly softened.
    3. Add tomato paste and crushed tomatoes and sauté for another 5 minutes.
    4. Add minced mushrooms in small batches, maybe three batches total, cooking out the moisture before adding the next batch in.
    5. Cook for another 15-20 minutes after last batch is added until you have a softened, fragrant, moist, but not soupy taco filling.
    6. Season with black pepper, Nom Nom Paleo and/or Sea Salt to taste.
    7. Garnish with toppings. We recommend romaine lettuce, tomatoes and/or the Siete hot sauce of your choosing!


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