Black bean and walnut tacos
These black bean and walnut tacos are quick and easy to make, with a simple homemade vegetarian taco 'meat' and plenty of extra toppings!
Servings: 6 tacos
For the black bean and walnut taco 'meat':
- 400 g tin black beans drained (240g, or ~ 1 1/4 cups, when drained)
- ~ 6 medium mushrooms
- 100 g (~ 1 cup) walnut halves
- 3 cloves garlic, peeled
- 2 tsp smoked paprika
- 1 tsp hot chilli powder
- 1 tsp ground cumin
- Black pepper
- 6 small flour tortillas or taco shells
- 6 tbsp sour cream
- Your choice of toppings, e.g. tomatoes, avocado, grated cheese, etc. (see blog post for more ideas)
Add all of the taco 'meat' ingredients to a food processor. Blitz for a few seconds at a time, scraping the sides down regularly, until you get a coarse paste (it's ok if there are still a few larger pieces!).
Transfer the bean mixture to a frying pan, and place over a medium heat. Stirring once every couple of minutes, allow the mixture to cook for around 10 minutes, becoming slightly browned on the bottom before stirring.
When the bean mixture is piping hot, assemble your tacos. Spread some sour cream over some small flour tortillas (or dollop it inside taco shells), and crumble over the taco 'meat'. Add plenty of fresh toppings for extra flavour.
Serving: 2tacos | Calories: 496kcal | Carbohydrates: 53.2g | Protein: 20.4g | Fat: 24.9g | Saturated Fat: 2.5g | Sodium: 596mg | Potassium: 554mg | Fiber: 10g | Sugar: 3.3g | Calcium: 158mg | Iron: 6mg