Ingredients
Scale
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup raw walnuts, finely chopped or pulsed
- 2 tablespoons low-sodium taco seasoning
- 1 tablespoon olive oil or splash of water for water-sautéing
- 8 small corn tortillas (look for non-GMO options)
- 1 large avocado, sliced or mashed
- 1/2 red onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Optional: Shredded red cabbage or your favorite salsa
Instructions
- Start by placing your raw walnuts in a food processor and pulse them a few times until they reach a crumbly, ground-meat consistency. Be careful not to over-process them into a paste. In a medium bowl, combine the pulsed walnuts with the rinsed black beans. Use a fork to slightly mash about one-third of the beans; this helps the mixture stick together and creates a better mouthfeel.
- Heat a large non-stick skillet over medium heat. Add the olive oil (or water) followed by the bean and walnut mixture. Sprinkle the taco seasoning evenly over the top. Stir frequently for about 5 to 7 minutes. You want the walnuts to become fragrant and the beans to heat through thoroughly. If the mixture looks too dry, add a tablespoon of water or vegetable broth to keep it moist and help the spices coat everything evenly.
- While the filling finishes cooking, warm your corn tortillas. You can do this by placing them directly over a low gas flame for 10 seconds per side or heating them in a dry pan until they become pliable and slightly charred. Lay the warm tortillas on a platter. Spoon a generous amount of the walnut and bean filling into each shell. Top with sliced avocado, diced red onion, and fresh cilantro. Squeeze a fresh lime wedge over each taco right before serving to brighten the flavors.
- Cook Time: 20 minutes