Smoky Chipotle Walnut and Pinto Bean Tacos

DESCRIPTION

California walnuts give these simple, yet delicious plant-based tacos a hearty, “meaty” texture, perfect for any weeknight dinner.

Total Time
15 Mins
Serves
3
Serving Size
2 tacos
Meal
Dinner
Course
Main

Total Time

Prep Time
5 Mins
Cook Time
10 Mins
Total Time
15 Mins

Nutrition

Calories
740 cal
Total Fat
46 g
Saturated Fat
6 g
Cholesterol
0 mg
Sodium
1805 mg
Carbohydrates
70 g
Dietary Fiber
17 g
Total Sugars
9 g
Protein
20 g
Calcium
222 mg
Iron
6 mg
Potassium
1120 mg

Ingredients

  • 1 Tbsp olive oil

  • 1/2 small yellow onion, finely diced

  • 1 cup California walnuts

  • 1 (15 oz) can pinto beans, drained and rinsed

  • 1 chipotle pepper in adobo sauce, minced

  • 1 tsp adobo sauce

  • 1 Tbsp taco seasoning

  • 1 Tbsp soy sauce

  • 1 tsp maple syrup

  • 2 Tbsp water

  • 6 small tortillas

  • 1 avocado, sliced

  • 1/2 cup salsa

  • 1/4 cup fresh cilantro, chopped

Preparation

  1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook 3 to 4 minutes, until soft and translucent.
  2. While the onion cooks, add the California walnuts to a food processor and pulse 8 to 10 times, until they look like coarse crumbles about the size of ground beef.
  3. Add the walnuts, pinto beans, chipotle pepper, adobo sauce and taco seasoning to the skillet. Use your spatula to smash about half the beans as you stir. Cook 5 minutes, stirring often, until the walnuts smell toasty.
  4. Stir in the soy sauce, maple syrup and water. Cook 1 to 2 minutes more, until the liquid is absorbed and the mixture looks glossy.

  5. Warm the tortillas in a dry skillet or over a gas flame. Fill with the walnut taco meat, then top with avocado, salsa and cilantro.