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Entrées

Vegan Taco

Ingredients

  • 2 ea. Corn Tortillas
  • 4 oz. Chef's Line® Mild Taco Flavored Quinoa Crumbles, warmed per instructions
  • 2 oz. Shiitake Mushroom, stem removed, sliced, roasted until soft
  • 1 oz. del Pasado® Black Beans, drained and rinsed
  • 1 oz. Rykoff Sexton® Caramelized Onions
  • 1/2 ea. del Pasado Avocado Half, sliced thinly lengthwise
  • 4 oz. del Pasado Mango Peach Salsa
  • Drizzle Chef's Line Chili-Lime Sauce
  • 1 ea. Lime wedge
  • Garnish Cross Valley Farms® Chopped Cilantro

PREPARATION

  1. Build: Start with warmed Corn Tortilla in a taco caddy, top with Quinoa Crumbles, Mushroom, Black Beans, Caramelized Onions, Avocado Slices and Mango Peach Salsa. 
  2. Drizzle with Chili-Lime Sauce and garnish with Cilantro and Lime Wedge. 

Serves 1 (2 tacos)

Recipe by Chef Scott McCurdy, Director Culinary, US Foods

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