California Walnut “Chorizo” Crumble

Walnut Chorizo


This vegan meat substitute made with California walnuts is a perfect complement to a breakfast scramble, frittata or breakfast burrito. It’s also great on its own as taco filling!

Total Time
20 Mins
Serving Size
1/2 cup

Total Time

Prep Time
5 Mins
Cook Time
15 Mins
Total Time
20 Mins


300 cal
Total Fat
26 g
Saturated Fat
2.5 g
Polyunsaturated Fat
15.5 g
Monounsaturated Fat
6.5 g
400 mg
14 g
Dietary Fiber
6 g
8 g


  • 2 1/2 cups California walnuts

  • 1 ½ cups (or 15 oz. can) black beans, rinsed and drained

  • 3 tablespoons olive or vegetable oil, divided

  • 1 tablespoon white vinegar

  • 1 tablespoon smoked paprika

  • 1 tablespoon Ancho chili powder

  • 1 teaspoon dried oregano

  • 1 teaspoon kosher or sea salt

  • 1 teaspoon chipotle, ground

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander


  1. To prepare the “chorizo” crumble, place walnuts and beans in a food processor; pulse until coarsely chopped.
  2. Add 2 tablespoons oil and remaining ingredients to food processor and pulse again until mixture is finely chopped and resembles ground meat, stirring several times and moving the mixture from the bottom of the food processor bowl to the top to evenly mix.
  3. Heat remaining oil in a very large nonstick skillet over medium heat. Add “chorizo” mixture to skillet and cook for 10 minutes or until mixture is nicely browned and resembles ground meat, stirring frequently. May be prepared several days ahead and stored tightly covered in the refrigerator.