Crunchy Black Bean Tacos
Servings
10
Prep Time
50
Cook Time
15
About This Recipe
Crispy and crunchy black bean tacos! This recipe has been highly recommended and is slightly amended from the original.
Ingredients
½ cup (56g) walnuts, broken into pieces
8 ounces (227g) chopped mushrooms
¼ cup (20g) nutritional yeast
1 (15 oz / 425g) can of black beans
3 tablespoons (42g) olive oil or avocado oil
4 large cloves of garlic (20g), finely chopped
1 tablespoon chili powder (2 tsp for less heat)
1 tablespoon ground cumin
2 teaspoons smoked paprika
1 ½ teaspoons dried oregano
¾ teaspoon kosher salt
½ teaspoon black pepper
½ cup (120g) mild salsa, strained of excess liquid
8 to 12 taco-sized flour tortillas
1-1 ½ cups (100 to 150g) shredded vegan cheese (optional)
2 to 3 cups (~100g) shredded lettuce
Instructions
Preheat the oven to 220ºC (425ºF).
Heat a large frying pan over medium-low heat and toast the walnuts for 5 minutes until golden brown.
Drain and rinse the black beans, then mix with the Taco Spices and set aside.
In a blender, blend the toasted walnuts into fine crumbs, then add the mushrooms and blend until chopped. Mix in the black beans quickly.
Add 3 tablespoons of oil to the frying pan with garlic and sauté for 2-3 minutes. Stir in the Taco Spices and then add the bean-mushroom mixture and salsa.
Spread ~ ¼ cup of the mixture onto one side of each tortilla, sprinkle with vegan cheese, fold, and press edges to seal.
On a large sheet pan, brush 1 tablespoon of oil, arrange the tacos, brush tops with oil, and bake for 8-12 minutes until crispy.
Remove from the oven, flip the tacos, allow to cool slightly, then top with shredded lettuce.