Mushrooms and carrots are the perfect stand-in for taco meat in this tempting tinga with smoky tomato-chipotle sauce. For an authentic Mexican presentation, serve in corn tortillas or tostadas with lime, diced tomato, refried beans, and vegan cheese or vegan sour cream.
This recipe is courtesy of McCormick Flavor Forecast.
Yields
8 servingsTotal Time
45 minPrep Time
15 minCook Time
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