1/2 cup cashews, unsalted
1/2 cup almonds, unsalted
1/2 cup sun-dried tomatoes in oil, drained and coarsely chopped
Taco Seasoning: 2 tsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp ground black pepper, 1/4-1/2 tsp red pepper flakes
2 gluten free corn taco shells (soft)
chopped lettuce and tomatoes
Daiya cheese shreds 2 tbsps
chopped cilantro (optional)
place all ingredients in a food processor or bullet and pulse until blended. Heat in non stick pan for 5 mins.
bake corn shells on low heat.
Place taco mixture into shells and top with daiya cheese, lettuce and tomatoes.
Makes 4 servings of taco filling (save for next days lunch)