An American classic with a plant-based twist: these vegan tacos pair a smoky walnut and black bean "chorizo" filling with creamy walnut toppings. Quick to prepare, they're perfect for breakfast, lunch, or dinner.
| Ingredients | ||
|---|---|---|
| 250 | g | California walnuts |
| 1 | can(s) | black beans, drained and rinsed |
| 450 | ml | olive oil or vegetable oil |
| 15 | ml | white wine vinegar |
| 1 | tablespoon(s) | smoked paprika |
| 1 | tablespoon(s) | chilli powder |
| 1 | teaspoon(s) | dried oregano |
| 1 | teaspoon(s) | salt |
| 1 | teaspoon(s) | ground chipotle chilli |
| 1 | teaspoon(s) | ground cumin |
| 1 | teaspoon(s) | ground coriander |
| 16 | small taco tortillas | |
Place the walnuts and black beans in a food processor and pulse until roughly chopped.
Add the oil, vinegar, and remaining ingredients. Pulse again until the mixture is finely chopped and resembles minced meat, scraping down the sides of the bowl as needed.
Heat a little oil in a large non-stick frying pan over medium heat. Add the walnut mixture and cook for about 10 minutes, stirring frequently, until browned and slightly crisp.
The filling can be stored in an airtight container in the refrigerator for several days.
| Ingredients | ||
|---|---|---|
| 450 | g | California walnuts |
| 550 | ml | water, at room temperature |
Place the walnuts and water in a high-speed blender.
Start blending on a low speed, then gradually increase to high and blend for 3–5 minutes until completely smooth.Cool the walnut cream over an ice bath, transfer to an airtight container, and refrigerate for up to 3–5 days.
Stir chipotle powder into the walnut cream until well combined.
Season with lime juice to taste. For extra heat, fold in finely chopped fresh jalapeño.
Blend the walnut cream with 1 ripe avocado until smooth.
Season with salt, pepper, and lime juice to taste.
Tip:
For sweet variations, replace the water with fruit juice such as pomegranate, apple, or cherry juice. Blend slowly, adding more juice as needed. The resulting cream also works well in desserts or as a dairy-free yoghurt alternative.
Warm the tortillas briefly in a frying pan or microwave.
Fill each tortilla with 1–2 tablespoons of the walnut chorizo crumble.
Top with either the chipotle walnut cream or the avocado walnut cream and serve immediately.
