3 pounds Mushroom Onion Field Roast, ground in a food processor
1 onion, fine diced or minced
1/2 cup canola oil
1/3 cup (1/3 to 1/2 cup) taco seasoning mix (low sodium would be great)
3/4 cup water
3 cups pinto beans, drained
10 (10-inch) flour tortilla shells
1 head romaine lettuce
OR
1 bunch Swiss chard
Servings: 10
1. Chunk and process Field Roast in food processor until it resembles ground meat.
2. Mince onion and sauté in oil for 7 minutes.
3. Add Field Roast and sauté for another 5 minutes.
4. Add seasoning and cook for another 3 minutes.
5. Add water and cook until water is evaporated and taco meat browns.
6. Clean lettuce or Swiss chard, breaking off the leaves but keeping them whole - pat or spin dry.
7. Assemble wrap: Place a few pieces of lettuce/chard on tortilla, add 3/4 cup of taco meat mix and roll.
8. Cut on the bias and serve.
Notes: Optional: Add cheese and salsa if desired.
1 onion, fine diced or minced
1/2 cup canola oil
1/3 cup (1/3 to 1/2 cup) taco seasoning mix (low sodium would be great)
3/4 cup water
3 cups pinto beans, drained
10 (10-inch) flour tortilla shells
1 head romaine lettuce
OR
1 bunch Swiss chard
Servings: 10
1. Chunk and process Field Roast in food processor until it resembles ground meat.
2. Mince onion and sauté in oil for 7 minutes.
3. Add Field Roast and sauté for another 5 minutes.
4. Add seasoning and cook for another 3 minutes.
5. Add water and cook until water is evaporated and taco meat browns.
6. Clean lettuce or Swiss chard, breaking off the leaves but keeping them whole - pat or spin dry.
7. Assemble wrap: Place a few pieces of lettuce/chard on tortilla, add 3/4 cup of taco meat mix and roll.
8. Cut on the bias and serve.
Notes: Optional: Add cheese and salsa if desired.
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