plant-based

Quick Walnut Tacos

Name: Quick Walnut Tacos
Total time: 15 min
Yield: 4 servings (2 tacos per serving)
Ingredients: 2¼ cups walnut halves; 2 teaspoons ground cumin; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1½ teaspoons paprika; ½ teaspoon salt; 2 teaspoons cider vinegar; 1 teaspoon reduced-sodium tamari; 1 (15 ounce) can no-salt-added black beans, rinsed; 2 cups shredded iceberg lettuce; 1 cup diced tomato; ½ cup diced onion; ½ cup fresh salsa or pico de gallo; 8 corn tortillas, warmed; 4 tablespoons vegan sour cream (optional)

⏱ 15 min👤 Serves 4 servings (2 tacos per serving)

Instructions

1. Place walnuts in a food processor and pulse until finely chopped but not ground. Add cumin, garlic powder, onion powder, paprika and salt. Pulse just until blended. Transfer to a large skillet; toast over medium heat until heated through and fragrant, about 5 minutes. Add vinegar to taste and tamari and mix well.
2. Serve the walnut mixture, beans, lettuce, tomato, onion and salsa (or pico de gallo) in tortillas. Top with sour cream, if desired.

Notes

At Trio Plant-Based in Minneapolis, the first Black-owned plant-based restaurant in Minnesota, chef-owner Louis Hunter uses walnuts as a protein-rich substitute for ground beef to make these tacos. The ground nuts mimic the texture of meat quite nicely.

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