Mushroom Filling

1. Heat the olive oil in a sauté pan. Add the oregano, garlic and mushrooms. Sprinkle with salt
2. Cover and sauté on medium low for 4 minutes.
3. Add the peppers and sundried tomatoes. Simmer on medium for 3-4 minutes until vegetables are just tender. There should be plenty of water from the mushrooms, but if the pan gets dry add a few tablespoons of water.
4. Add the cumin, chili powder and cayenne.
5. Cook 2 minutes or until the mushrooms are tender and there is no liquid in the pan.
6. Add the balsamic vinegar and cilantro.
7. Taste to adjust seasonings.
8. Create your taco with toppings of choice.
9. Finish with Vegan Sour Cream (recipe below) unless you want to go nut-free.

Vegan Sour Cream

1. Place cashews in a bowl and cover with water. Soak for a minimum of 2 hours, preferably overnight or for 8 hours
2. Drain and rinse the cashews and place in the blender.
3. Add 1/4 cup of water, lemon, vinegar, and salt. Blend on high until smooth. You will probably have to stop and scrape down the blender now and then.  Add a little more water to get it smooth if necessary.
4. Once it’s smooth, taste and adjust seasonings. Transfer to a small container. The cream will thicken up as it sits.