Mushroom Birria-Style Tacos

Makes 12

Total time: 45 minutes

Vegan, Gluten-Free

4 tablespoons sunflower oil

1 small yellow onion, minced

2 pounds mushrooms

4 large garlic cloves, minced

3 tablespoons taco seasoning

1-2 tablespoons chicken flavored vegetarian bouillon (optional)

½ teaspoon crushed red chilies

½ teaspoon sea salt

½ teaspoon ground black pepper

12 corn tortillas

1 ½ cup store-bought enchilada sauce, heated

1 ½ cup plant-based mozzarella cheese, shredded

1.      Shred mushrooms by scraping the length of the mushrooms with the tines of a fork, working your way around then pull apart by hand and set aside.

2.      In a sauté pan, heat oil over medium heat. Add onion and cook until tender. Toss in shredded mushrooms and cook for 3-5 minutes, stirring frequently. Add garlic, taco seasoning, mock chicken powder, chilies, salt, and pepper. Continue to cook until fragrant and mushrooms are tender.

3.      To assemble, layer 2 tablespoons cheese and 2 tablespoons of mushrooms onto each tortilla. Fold in half and heat 2 minutes per side in a clean skillet. Once cheese has melted, brush or spoon on sauce to coat tacos.

4.      Place tacos on a platter and service with remaining enchilada sauce.