These tacos are filled with a spicy walnut and black bean “meat”. Paired with melted cheese and crunchy shells, they’re perfect for taco Tuesday or a quick weeknight meal.
1 1/4 cups California walnuts
1 (15-ounce) can black beans, rinsed and drained, divided
2 tablespoons taco seasoning mix, homemade or store-bought
2 tablespoons olive oil, divided
12 crispy taco shells
1 cup (4 ounces) shredded sharp cheddar cheese, divided
1/2 cup blended tomato salsa (not chunky)
1 1/2 cups thinly sliced romaine lettuce heart
1 medium tomato, diced
Sour cream, pickled jalapeños, additional salsa or hot sauce (optional toppings)
Arrange a rack in the middle of the oven and preheat to 375°F.
To prepare walnut meat, place walnuts and 3/4 cup black beans in a food processor and pulse until coarsely chopped. Add taco seasoning and 1 tablespoon olive oil. Pulse, stopping to scrape down the sides and bottom of the bowl as needed, until the mixture is finely chopped and resembles ground beef.
Heat remaining olive oil in a large nonstick skillet over medium heat. Add walnut
meat and remaining beans and cook, stirring often, for 5 minutes or until browned and slightly crispy. Add salsa and cook, stirring, until thoroughly mixed in, about 1 minute more. (The mixture will look wet but will re-crisp in the oven). Set aside and keep warm.
To prepare tacos, place taco shells with their opening facing up in a 9×13-inch
baking dish. Place half the cheese in the shells. Bake for 5 minutes or until the
cheese is melted and the shells are heated through.
Spoon equal amounts of walnut meat over cheese and top with remaining cheese. Return to the oven and bake for 5 minutes or cheese is melted.
Top tacos with lettuce and tomato. Serve with any desired toppings.
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These no cook walnut meat buffalo lettuce wraps pack a flavorful punch in every crunchy bite!
