Make the vegan picadillo tacos with kohlrabi, jicama, walnuts, onion, jalapeños, Mexican spices, and Original Better Than Bouillon® Roasted Garlic Base. The classic Mexican Beef Picadillo inspires this recipe with a vegetarian twist.
1teaspoonOriginal Better Than Bouillon® Roasted Garlic Base
2cupsjicamadiced
1jalapeñodeveined and chopped
3cupsriced kohlrabifrozen or fresh
1cupwalnutsroughly chopped
1/2teaspoonblack pepper
Instructions
In a skillet add the coconut oil and melt. Then sauté the onion and add the cumin and the paprika and stir. Add the Original Better Than Bouillon® Roasted Garlic Base and combine with the ingredients.
Integrate the jicama and the jalapeños. Add the riced kohlrabi and the walnuts. And finish with a pinch of black pepper.
Warm corn tortillas and prepare the tacos adding some of picadillo, garnishing with cilantro, purple onion, and guacamole.