VEGAN TACOS USING WALNUT MEAT - #beginnerfriendly 🫶🏾

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils offer similar protein content with fewer calories.

avocado

🥗Healthier: mashed peas

💰Cheaper: sliced cucumbers

Mashed peas provide creaminess with lower fat.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat adds fiber without sacrificing taste.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers offer sweetness without heat.

Soak walnuts in water for about 1.5 hours or longer if preferred.

Chop red bell pepper, green bell pepper, and white onion, placing them in a glass bowl.

Chop a small tomato and green onion, and mince parsley for Pico de Gallo, mixing them in a bowl.

Rinse all produce before using to remove pesticides.

Peel and mince garlic, then add it to the bell pepper and onion mixture.

Heat a saucepan on medium heat and add avocado oil.

Add the bell pepper, onion, and garlic mixture to the saucepan and toss to coat with oil.

Add the soaked walnuts to the saucepan and toss everything together.

Season the mixture with garlic powder, black pepper, crushed red pepper, seasoning salt, and taco seasoning mix.

Add coconut aminos to the mixture for extra flavor and toss everything together again.

Cover the saucepan with a lid and let it simmer while preparing the black beans.

Rinse and drain black beans, then blend them in a Bullet blender until creamy.

Check on the walnut mixture; it should be browning and fragrant. Turn the heat to low if it starts to stick.

Taste the walnut mixture to check for seasoning.

Heat Mission protein tortillas in a saucepan before assembling the tacos.

Spread black beans on the tortillas, add walnut meat, and top with Pico de Gallo and vegan cheese.

Garnish with avocado and tahini seasoning before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary