Pico de Gallo Ingredients
1 large tomato, chopped
1 cup chopped red onion
½ cup fresh chopped cilantro
Juice of 1 lime
Pinch of ground cumin (optional)
1 tablespoon ground coriander
2 ripe avocados
1 small jalapeno, seeded and finely chopped
1 large garlic clove, chopped
Sea salt to taste
Juice of 1 lime
Pinch of cumin (optional)
4 cups sliced white mushroom
2 cup shredded purple cabbage
1-2 tablespoons taco seasoning
1 340ml can black beans, drained and rinsed (look for no sodium added brands, like Eden Organic)
1-2 tablespoons taco seasoning (see below)
Taco Seasoning Ingredients
4 tablespoons chili powder
3 tablespoons garlic powder
2 tablespoons chili chipotle
3 tablespoons dried oregano
2 tablespoons ground cumin
1-2 tablespoons smoked paprika (or regular paprika if you don’t like it too spicy)
4-6 large romaine or lettuce leaves, or lettuce of choice, for wraps
Taco Seasoning: Mix all ingredients together in a small bowl and set aside. You won’t be using all of it, as this makes a large batch for you to store for later use. Store extra in a Mason jar or container and it will keep for months.
Guacamole: Halve the avocados, discarding the pits and scooping the avocados into a mixing bowl. Add the remaining ingredients to the avocado and mash with a form until smooth.
Pico de Gallo: Mix all ingredients together in a small bowl and set aside.
Filling: Over high heat, preheat large frying pan with extra-virgin olive oil. Add mushrooms, cabbage and taco seasoning, and sauté until mushrooms are tender.
Arrange lettuce leaves on plates. Start with adding a couple tablespoons of black beans, and then top with a couple scoops of the cooked mushrooms/cabbage mixture. Finish it off with a Pico de Gallo and a dollop of guacamole.