Mushroom, Walnut & Chipotle Chile Taco Dip
SERVES 5. HANDS-ON TIME: 15 MINUTES. TOTAL TIME: 45 MINUTES.
Meaty mushrooms, walnuts and a handful of spices transform into a savory meatless swap for taco meat – the texture is uncannily similar!
½ cup sun-dried tomatoes (dry-packed)
2 large Medjool dates, pitted
2 cups cremini mushrooms
1 cup raw unsalted walnuts or pecans
1 tbsp reduced-sodium soy sauce
2 tsp ground coriander
1 tsp ground cumin ½ tsp sea salt
¼ tsp chipotle chile powder
whole-grain tortilla chips, as needed, optional
1. To a large heat-proof bowl, add tomatoes and dates. Add boiling water to cover. Let stand until softened, about 30 minutes. Drain.
2. To a food processor, add tomatoes and dates, mushrooms, walnuts, soy sauce, coriander, cumin, salt and chile powder. Pulse until coarsely chopped. (TIP: If making to go, refrigerate in airtight containers for up to 3 days.)
3. Divide mixture among containers with desired fixings and tortilla chips (if using).
PER SERVING (1/5 of recipe): Calories: 200, Total Fat: 14 g, Sat. Fat: 1 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 10 g, Carbs: 18 g, Fiber: 5 g, Sugars: 11 g, Protein: 6 g, Sodium: 327 mg, Cholesterol: 0 mg
Prepare the mushroom mixture ahead and refrigerate in an airtight container until you’re ready to eat. Serve with guacamole, pico de gallo, shredded cheese and lettuce as well as fresh cilantro. COST PER PLATE: $1.68 TOTAL COST: $8.38