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Vegan Chorizo Tacos
main dishes

Vegan Chorizo Tacos

Taco night goes vegan! When blended with McCormick® Taco Seasoning Mix, crumbled chickpeas take on the look and taste of browned chorizo sausage. Spoon mixture into warm tortillas and enjoy with your favorite vegan taco toppings.
  • 10m

    prep time

  • 15m

    Cook Time

  • 271


  • 10



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  • 2 cans (15 1/2 ounces each) chickpeas, drained and rinsed
  • 1/2 cup canned diced tomatoes
  • 2 tablespoons cider vinegar
  • 2 teaspoons soy sauce
  • 1 package McCormick® Original Taco Seasoning Mix
  • 4 tablespoons oil, divided
  • 1 cup finely chopped onion
  • 1 cup finely chopped white mushrooms
  • 1/2 cup water
  • 8 vegan tortillas


  • Mix chickpeas, tomatoes, cider vinegar, soy sauce and Taco Seasoning in large bowl. Transfer mixture to bowl of food processor. Pulse about 5 or 6 times until well mixed and only a few coarse chunks of chickpeas remain.

  • Heat 2 tablespoons of the oil in a large nonstick skillet on medium heat. Add onions and mushrooms; cook until tender, stirring occasionally. Add remaining oil and increase heat to medium-high. Stir in chickpea mixture and water. Cook 8 to 10 minutes or until mixture resembles cooked chorizo, stirring only when the mixture on the bottom begins to brown, tossing to incorporate the browned part back into the mixture.

  • Spoon vegan chorizo mixture into warmed tortillas. Serve with assorted toppings, such as shredded vegan cheese, sliced avocado, shredded cabbage and a squeeze of lime juice, if desired.

  • Test Kitchen Tips:
    •Don’t have a food processor? Mash chickpeas and tomatoes into coarse chunks with a potato masher or fork. Stir in vinegar, soy sauce, and Seasoning, and continue as directed.
    •When cooking the chickpea mixture, try to “brown” the mixture well, similar to browning beef or crumbled sausage. This will add a deeper flavor and a bit of a crispy texture to the mixture.

Nutrition information (per Serving)



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