Dinner
Quick Walnut Tacos
Walnut halves toast with warm spices and tamari until savory and tender, then nestle into corn tortillas alongside black beans, crisp lettuce, juicy tomato, and onion for each satisfying bite.
- Total
- 15 min
- Prep
- 10 min
- Cook
- 5 min
- Serves
- 4
Nutrition per Serving
- Calories
- 631
- Protein
- 19g
- Carbs
- 62g
- Fat
- 40g
- Fiber
- 14g
- Sugar
- 8g
- Sodium
- 537mg
Ingredients
- 2 1/4 cup walnut halves
- 2 tsp ground cumin
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 1/2 tsp paprika
- 1/2 tsp salt
- 2 tsp cider vinegar
- 1 tsp reduced-sodium tamari
- 1 (15 ounce) can no-salt-added black beans, rinsed
- 2 cup shredded iceberg lettuce
- 1 cup diced tomato
- 1/2 cup diced onion
- 1/2 cup fresh salsa or pico de gallo
- 8 corn tortillas, warmed
- 4 tbsp vegan sour cream (optional)
Instructions
- 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.
- Serve the walnut mixture, beans, lettuce, tomato, onion and salsa (or pico de gallo) in tortillas. Top with sour cream, if desired.