Vegetarian Black Bean and Nut "Meat" Tacos

These tacos are soo delicious and you won't believe there is no meat at all in them! I made them for my family and they couldn't even tell the difference. The taco seasoning blend and the heavy, meaty texture of the beans and nuts combo makes you think you're really eating taco meat - plus you're getting tons of protein and healthy fats!

Bean and Nut "Meat" Ingredients:

1/2 cup raw almonds

1/2 cup raw walnuts

1/3 cup sun dried tomatoes, loosely packed (optional)

2-4 Tbsp. olive oil

1 15 oz. can black beans, drained and rinsed

1/2 small onion, finely diced

2 garlic cloves, minced

Seasoned with your favourite taco seasoning, or make your own (see recipe below)

Homemade Taco Seasoning:

4 tsp. chili powder

2 tsp. ground cumin

1 tsp. paprika

1 tsp. cayenne pepper

1 tsp. dried oregano

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. salt

1/2 tsp. black pepper

Throw spices and herbs in a bowl and stir to combine.

Taco Fixin's:

6-8 flour tortillas

Cheddar cheese, grated (or vegan Daiya cheese)

Bell peppers, diced

Sour cream (omit if vegan)

Salsa

Cilantro Cabbage Coleslaw Ingredients:

2 tsp. olive oil

1 Tbsp. lime or lemon juice

2 cups coleslaw salad mix

2 green onions, chopped

1/4-1/3 cup cilantro, chopped

2 Tbsp. mayonnaise (or Veganaise/Nayonaise for vegans)

Salt and black pepper, to taste

Directions:

To make your taco "meat," put the almonds, walnuts, sun dried tomatoes (if using), and olive oil in a food processor or blender and blend until it is all small chunks. 

In a skillet over medium heat, heat 1 Tbsp. of olive oil and then saute the onion and garlic for 3 minutes. Add in the black beans and your taco seasoning. Use a fork or back of a spoon to slightly mash the beans, and cook until heated through, about 3 minutes. 

Add in the prepared nut mixture and stir until well combined, cook for an additional 2 minutes. Remove from heat and set aside. 

It is best if you make this ahead of time (either the day before or in the morning for that night's dinner), to allow the flavours to develop and become even more delicious. You can store this "meat" in the fridge for about 4 days.

Serve your vegetarian taco "meat" in your favourite flour tortillas with some salsa, sour cream, cheese, chopped bell peppers, and anything else you like in your tacos!

Cilantro Cabbage Coleslaw Directions:

Mix 2 tsp. of olive oil and lime juice in a medium bowl. Add the coleslaw, green onions, cilantro, and may and toss to coat. Season with salt and pepper to taste. Serve alongside your vegetarian tacos.

*Taco meat recipe adapted from Love Veggies and Yoga