Putting a classic fave on soft tortillas. |
Pecan ground is absolutely delicious. The simple recipe is that of walnut meatballs-- the addition of liquid aminos, cumin, and coriander providing an amazing depth of flavor. Added to macaroni and cheese (vegan Hamburger Helper style) with avocado, red onions, and a touch of Parmela Creamery Nutcheese makes for one scrumptious, hard to resist, gloriously messy taco.
Mac N Cheese & Pecan Ground Tacos Ingredients and Preparation
2 cups cooked mac n cheese (with or without veggies, mine had broccoli)
1 tablespoon olive oil
1 cup pecans
1 1/2 teaspoon liquid aminos
1 teaspoon cumin
1/2 teaspoon coriander
2 tablespoon Parmela Creamery (or any other spread/vegan sour cream)
1/4 cup red onion
1 avocado
tortillas (soft or hard shell)
Set aside prepared macaroni and cheese.
In a blender or food processor pulse together pecans, liquid aminos, cumin, and coriander until a nice crumbly appearance.
Heat up olive oil. Add pecan ground.
Brown the pecans for 6-8 minutes. |
Add to prepared mac n cheese and broccoli. Used the remainder of Vegetable Cheese Sauce here. |
Layered soft tortilla shells with Parmela Creamery nut cheese on the bottom, then macaroni and cheese with pecan ground, and lastly, red onions and chopped avocado. |
Your tacos look amazing and so perfect for summer!
ReplyDeleteThank you, Julie!!! <3
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