INGREDIENTS 

8-10 Red Spinach leaves washed and dried with a paper towel
1/2 Cup walnuts 
2 tbs almond mill
1/3 cup dried carrots (using dehydrator or lightly roasting in oven on 200°F)
1 tsp Minced onion
1/3cup red onions
A Few Cilantro leaves 
1 tsp agave 
1/2 tsp salt 
1/3 cup mushrooms 
A Dash smoked paprika 
4 or 5 cherry tomatoes

Throw all ingredients in a food processor and pulse until its crumbly. I also add a little bit of Tones Seasoning to the meat mixture to give it more flavor! Lay out spinach leaves and spoon out meat mixture and onto leaves.

Coconut cream queso drizzle 
1/2 can of Full fat coconut milk dash red hot sauce original, garlic powder, 1 tsp dry herb mix (My own personal Blend) substituted (veggie dip packs) add a pinch of curry powder and blend in a bullet or food processor and drizzle over tacos! Enjoy!

I sprinkle nutritional yeast on top for a little added flavor!