Name: Crispy Black Bean Tacos
Total time: 30 min
Yield: 4 servings
Ingredients: 1/2 cup walnuts, toasted; 8 oz cremini mushrooms, roughly chopped, tough stems removed; 1/4 cup nutritional yeast; 1 tsp porcini mushroom powder; 1 (15 oz) can black beans, drained and rinsed, patted dry; 4 tbsp olive oil; 4 cloves garlic, finely chopped; 1 tbsp chili powder; 1 tbsp ground cumin; 2 tsp smoked paprika; 1 1/2 tsp dried oregano; 3/4 tsp kosher salt; to taste black pepper, freshly ground; 1/2 cup salsa, strained of excess liquid; 8 tortillas flour tortillas; 1 cup vegan cheddar cheese, shredded; 2 cups lettuce, shredded

Estimate, per serving

Cal: 420
Protein: 14.5g
Carbs: 42g
Fat: 21g
Sodium: 680mg
Fiber: 9.5g

Ingredients

walnutstoasted: 3/4 cup
cremini mushroomsroughly chopped, tough stems removed: 12 oz
nutritional yeast: 3/8 cup
porcini mushroom powder: 1 1/2 tsp
black beansdrained and rinsed, patted dry: 1 1/2 (15 oz) can
olive oil: 6 tbsp
garlicfinely chopped: 6 cloves
chili powder: 1 1/2 tbsp
ground cumin: 1 1/2 tbsp
smoked paprika: 3 tsp
dried oregano: 2 1/4 tsp
kosher salt: 1 1/8 tsp
black pepperfreshly ground: to taste
salsastrained of excess liquid: 3/4 cup
flour tortillas: 12 tortillas
vegan cheddar cheeseshredded: 1 1/2 cup
lettuceshredded: 3 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.

Fits

Vegan
Vegetarian
Pescatarian