Mushroom and Quinoa Taco Filling

  • Mushroom and Quinoa filling 1.0 cup
  • Chili powder 2.0 Tbsp
  • Ground Coriander 0.5 cup
  • Cumin, ground 0.5 Tbsp
  • Oregano(1) 0.5 Tbsp
  • Smoked paprika 0.5 Tbsp
  • Cayenne

Pickled Red Onions

  1. Mushroom and Quinoa Taco Filling

    • Combine all the ingredients and mix well. Sauté for 3-5 minutes and reserve.
  2. Pickled Red Onions

    • Bring the vinegar, water, and sugar to a boil.
    • Pour the hot pickled liquid over the sliced onions and let soak in the refrigerator for 12-2 hours.
    • Drain and serve.
    • To Assemble: Heat the tortillas and top with the mushroom filling, pickled red onions, sliced green onions, cotija cheese, cilantro, and a drizzle of Hellmann’s® Real Ancho Chipotle Sauce.
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