Walnut Meat Tacos

Walnuts are a great filling for tacos. We lightly toast them with spices and garlic to bring out their lovely oils.

Ingredients

-1 tacos+

Metric

Method

1. 1

   Toast the walnuts in a pan over a medium heat for 6–8 minutes or until they begin to smoke. Keep an eye on them and stir occasionally to prevent them burning. Add the garlic, smoked paprika, chilli powder and ground cumin, stir to coat the walnuts in the spices, and cook for another 2 minutes.

   
2. 2

   Put the black beans and sweetcorn into a separate pan and stir the lime juice and a generous pinch of salt and pepper. Heat through for around 5 minutes on a medium heat, then remove the pan from the heat and stir in the fresh coriander.

   
3. 3

   Put the walnuts, garlic and spices into a food processor along with the balsamic vinegar, maple syrup, sun-dried tomatoes and salt. Process for a minute or two, until the mixture has a mince-like texture.

   
4. 4

   To prepare the salsa, put the cherry tomatoes into a mixing bowl with the red onion, chilli and coriander. Add the lime juice, along with a generous pinch of salt and pepper, and stir to combine.

   
5. 5

   Meanwhile heat the tortillas in a pan over a low-medium heat.

   
6. 6

   Mash the avocado flesh in a bowl with the lime juice.

   
7. 7

   When you’re ready to assemble your tacos, spoon a few tablespoons of the walnut mixture on top of each tortilla, followed by the bean mixture, the salsa and a dollop of mashed avocado. Top with a drizzle of vegan yoghurt. Yum!