Vegan Mushroom and Carrot Tinga Tacos

2.7 (26 reviews)

Adapted and published with permission from McCormick’s series of vegan Mexican recipes

2 tsp. McCormick Garlic Powder
1 tsp. McCormick Oregano Leaves
1 1/2 tsp. McCormick’s Sea Salt
1/2 tsp. McCormick Coarse Ground Black Pepper
2 Tbsp. vegetable oil
2 Tbsp. tomato paste
1 tsp. McCormick Paprika
3 cups thinly sliced onions
1/2 cup grated carrots
2 lbs. oyster mushrooms, cut into thin strips
4 large Roma tomatoes, coarsely chopped
1 tsp. McCormick Chipotle Chili Pepper
8 corn tortillas or tostadas
Optional: lime wedges, refried beans, shredded lettuce, vegan sour cream, chopped green onions, shredded vegan cheese, cilantro, and salsa

In a small bowl, mix the garlic powder, oregano, salt, and pepper.
In a large skillet, warm the oil over medium heat. Add the tomato paste and paprika and cook for 2 minutes, stirring constantly. Add the onions and carrots and cook until softened. Stir in the spice mixture and mushrooms and cook for 10 more minutes, stirring frequently.
In a blender, blend the tomatoes and chipotle chili pepper on high until smooth.
Add to the pan, reduce the heat to medium-low, and cook until the liquid has been reduced by about three-quarters and the mixture has the consistency of pulled chicken.
Divide evenly among the tortillas and top with your favorite vegan accompaniments.