Mushroom Chorizo Tacos con Papas - Forks Over Knives

Ingredients

• 1 tablespoon extra-virgin olive oil (optional, <a href="#h-tips">learn more</a>)
• 4 oz. cremini mushrooms, sliced
• 1½ teaspoons mild chili powder
• 1 teaspoon ancho chile powder
• 1 teaspoon ground cumin
• ¾ teaspoon dried oregano, crushed
• ½ teaspoon ground coriander
• ¼ teaspoon garlic powder
• ¼ teaspoon smoked paprika
• ⅛ teaspoon ground cinnamon
• 1 15-oz. can no-salt-added garbanzo beans (chickpeas), rinsed and drained
• ¼ cup chopped toasted walnuts
• 1 tablespoon lime juice
• 3 cups chopped yellow potatoes (1 lb.)
• 1 small onion, chopped (¾ cup)
• Sea salt and freshly ground black pepper, to taste
• Corn tortillas, warmed
• Optional toppings: cilantro leaves, shredded red cabbage, chopped tomatoes, sliced radishes, lime wedges for squeezing