MEXI TACO SALAD STIR FRY W/ CASHEW QUESO
I n g r e d i e n t s
Taco Meat Stir Fry
10 oz. baby bella
1 cup walnuts
1/4 cup almond flour
1 sweet onion
1-2 cloves garlic, minced
favorite taco seasoning ( I used about 1.5 tbsp Trader Joes Taco Seasoning )
1 head broccoli , chopped into florets
1.5 cup cooked brown rice
3 mini peppers ( 1 red bell pepper would work too) , sliced
1/2 cup black beans
Cashew Queso Dressing
1 cup cashews, soaked overnight
1 jar tomatillo sauce ( I used Frontera but any tomatillo sauce will do)
squeeze of lime
Prep for this meal:
- Cook 1 cup brown rice according to package instructions so you have It ready when making this bowl!
- Soak your cashews overnight
For the Meat Stir Fry:
Add your walnuts to a food processor. Pulse until large crumbles.
Clean, dry, de-stem and quarter your mushrooms.
Add your mushrooms and flour into food processor + pulse about 10 more times. Do not over pulse, texture should look like ground beef.
Heat a tbsp oil in a large skillet over medium heat + add your mushroom walnut mix to the pan. Work the oil into the "meat" with a spatula. Let the mix sit for a few minutes so It can begin to brown. Then continue to stir occasionally, allowing to simmer on the stove until you see some "browning" like a meat would!
Stir in your taco seasoning as the meat begins to brown. This process should take about 12-15 minutes! Once cooked through and texture resembles a ground meat, turn off heat.
In a separate large sauté pan, sauté your onion until translucent. Add your cooked brown rice , broccoli, peppers, and black beans. Stir and saute for about two minutes. Now add your cooked meat mixture into the pan and work through, sautéing a few more minutes. Add sea salt to taste!
Add your stir fry over a bed of lettuce, add avocado, tomatoes, and drizzle queso all over! Enjoy!