Unlike traditional meat-filled tacos, these vegan alternatives are stuffed with beans, walnuts and sundried tomatoes for a meal that’s packed with delicious plant-based protein. If you’re looking for a nut-free version, just swap the walnuts for pumpkin or sunflower seeds! It doesn’t have to be Tuesday for these tacos to be the star of dinner.
Serves: 4
Ingredients
1/2 cup walnuts
1 cup black beans
1 cup sundried tomatoes
2 Tbsp. extra-virgin olive oil
1 tsp. dried sage
1 tsp. fennel seeds
1 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. dried oregano
1 pinch black pepper
1 pinch cayenne pepper
1 pinch salt
1 packet of organic taco shells
Toppings
Vegan sour cream
Lettuce
Avocado
Tomato
Vegan “cheese”
Directions
- Preheat oven to 325 degrees F.
- In blender, combine all ingredients except beans; blend for five minutes. Mixture should be moist and stick together.
- In bowl, combine mixture and black beans; use hands to mix together.
- In oven, cook mixture for 25 minutes. Assemble tacos and serve with desired toppings.