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Crispy Black Bean Tacos
Vegan · 30 min
Ingredients
- walnuts toasted
- 1 1/2 cup
- cremini mushrooms roughly chopped, tough stems removed
- 24 oz
- nutritional yeast
- 3/4 cup
- porcini mushroom powder
- 3 tsp
- black beans drained and rinsed, patted dry
- 3 (15 oz) can
- olive oil
- 12 tbsp
- garlic finely chopped
- 12 cloves
- chili powder
- 3 tbsp
- ground cumin
- 3 tbsp
- smoked paprika
- 6 tsp
- dried oregano
- 4 1/2 tsp
- kosher salt
- 2 1/4 tsp
- black pepper freshly ground
- to taste
- salsa strained of excess liquid
- 1 1/2 cup
- flour tortillas
- 24 tortillas
- vegan cheddar cheese shredded
- 3 cup
- lettuce shredded
- 6 cups
Method
- 01Preheat oven to 425°F. Arrange racks in top third and bottom.
- 02Toast walnuts in a large frying pan over medium-low heat, tossing frequently, until golden and nutty, about 5 minutes.5 min
- 03Drain, rinse, and pat dry black beans with a dish towel.
- 04Whisk chili powder, cumin, smoked paprika, oregano, salt, and pepper.
- 05Blend toasted walnuts in a food processor until fine crumbs.
- 06Add mushrooms, nutritional yeast, and porcini powder. Blend until mushrooms are finely chopped.
- 07Add black beans and pulse 10 times until some beans remain intact.
- 08Heat frying pan over medium heat 1 minute, then add oil and garlic. Stir until garlic just turns color, 2 to 3 minutes.
- 09Add spice mixture and stir constantly for 20 to 30 seconds.
- 10Add bean-mushroom mixture and cook, stirring occasionally, 5 to 7 minutes. Deglaze with water if needed.
- 11Reduce heat to medium-low. Stir in salsa and cook 1 minute. Season to taste with salt.
- 12Spread 1/4 cup filling on one side of each tortilla. Top with cheese, fold over, and press edges to seal.
- 13Brush a rimmed sheet pan with oil. Arrange tacos without overlap and brush tops with oil.
- 14Bake on bottom rack 8 to 12 minutes until crispy and golden on top.10 min
- 15Flip tacos and bake on top third rack 5 minutes until bottom is crispy and golden.5 min
- 16Cool slightly, pry open tacos, and fill with lettuce. Serve with crema and pickled onions on the side.