Vegan Cheesy Crunch Tacos

Makes about 6 tacos…

1. Grab a large sauté pan, and heat olive oil on medium high. Once hot, add your green onions, pinch of salt, and sauté for 2 minutes.
2. Next add in your mushrooms, walnuts, cumin, coriander, garlic, paprika, salt, pepper. Stir until everything is coated and sauté for 3-5 minutes. As the mushrooms shrink about half their size, and are looking perfectly cooked, add the coconut aminos. Stir and cook for 1 minute and then remove from heat. Set aside.
3. Preheat your oven on broil. Grab a large baking sheet pan and lay out your six soft tortillas. Add about 1/4 cup vegan cheese to each and broil for 2-5 minutes, or until the cheese is just starting to melt. Bai’s Tip*** – You don’t want to make the tortillas crispy, you just want the cheese to be melty.
4. Once the cheese is starting to melt, remove from the oven broil. Quickly grab one cheesy tortilla and place a crunchy hard shell inside, and fold it over so they are stacked. (Soft shell, cheese layer, and hard shell in the center) Repeat until all the cheesy crunch tacos are stacked.
5. Now fill the tacos with the mushroom and walnut filling. If you have tacos holders, this will be a great time to use them to keep them upright. Otherwise, you can just lay them sideways on a plate stacked in a line.
6. Garnish with a few leaves of chopped spinach, a dollop of salsa, a couple slices of avocado, and a sprinkle of green onions. Boom! Your favorite fast food taco, just veganized!
7. Enjoy with your favorite margarita or mocktail!