Healthy popcorn with cheesy taco flavor

Ingredients:

Popcorn

• 0.5 tbsp. corn kernels for popcorn
• 1 teaspoon olive oil
• 3 tablespoons unsalted butter, melted
• Special equipmentspice grinder

Taco spice mix

• 20 large sun-dried tomatoes (not in oil; about 90g), cut into 0.5cm wide strips.
• 2 tbsp nutritional yeast
• 2 tsp chili powder
• 2 tsp ground cumin
• 1 teaspoon dried oregano
• A pinch of cayenne pepper

Preparation:

1. Prepare a spice mix:
   
   Place half of the sun-dried tomato strips in a single layer on a microwave-safe plate. Microwave in 30-second intervals, checking the texture between each microwave, until the strips begin to firm up but are still red and slightly pliable, 1-2 minutes. They may begin to darken and taste bitter if heated too long. Let stand until the tomatoes cool and fully harden, about 2 minutes. Repeat with the remaining tomato strips.
2. Place the cooled tomato strips in a spice grinder and grind into a fine powder. Discard any unground pieces. Add nutritional yeast. chili powder, cumin, oregano, cayenne pepper and 1 tsp salt and grind into a fine powder.
   Exit: 8 tbsp.
3. Make taco-flavored popcorn:
   
   Heat olive oil in a large saucepan over medium heat. Add the corn. When one kernel pops, cover the pan with a lid and cook, shaking the pan constantly, until the popping stops. Pour in the melted butter and stir to coat the popcorn. Add 2 tablespoons of taco seasoning and 1/2 teaspoon of salt and stir again to coat evenly.
4. Store leftover taco seasoning mix at room temperature in an airtight container for up to 2 weeks. You'll have enough mix for three servings of popcorn.