Vegan Walnut Chorizo Tacos with Pineapple Salsa

Ingredients

• Cauliflower

  Raw

  1 head small or 265g

• Walnuts

  Nuts, english

  2 cup, chopped or 234g

• Peppers, in Adobo Sauce, Chipotles

  La Costena

  2 pieces or 30g

• Chili powder

  Spices

  1 tbsp or 8g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Salt

  Table

  2 tsp or 12g

• Pineapple

  Raw, all varieties

  1 fruit or 905g

• Jalapeno peppers

  Raw

  2 pepper or 28g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Lime juice

  Raw

  2 lime yields or 88g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Red cabbage

  Red, raw

  1 cup, shredded or 70g

• Canned black beans

  Low sodium, drained

  2 cup or 520g

Directions

1. Preheat the oven to 375°F.
2. In a food processor, pulse the cauliflower, walnuts, chipotles, chili powder, cumin, and half of the salt until the mixture resembles ground meat. Spread on a greased or parchment-lined baking sheet and bake for 30 minutes, stirring halfway through.
3. In a bowl, combine the diced pineapple, minced jalapenos, chopped cilantro, diced red onion, and a third of the lime juice to make the pineapple salsa.
4. Mash the avocado with garlic powder, remaining salt, and half of the remaining lime juice.
5. Toss the shredded cabbage with remaining lime juice, olive oil, and salt.
6. Char the tortillas over an open gas burner until slightly blackened.
7. Assemble the tacos by layering the avocado mash, walnut chorizo, drained black beans, pineapple salsa, and cabbage slaw into the charred tortillas. Serve immediately.