Vegan Walnut Tacos

Time: 10 minutes | Yield: 4 servings

Ingredients

2 cups walnuts, chopped*

2 teaspoons ground cumin

2 teaspoons paprika

2 teaspoons garlic powder

1/2 teaspoon salt

1 teaspoon vegetable oil

1 tablespoon cider vinegar

1 teaspoon reduced-sodium soy sauce (or tamari)

1 (15-ounce) can reduced-sodium black beans, drained & rinsed

2 cups lettuce, shredded

2 Roma tomatoes, diced

8 corn tortillas, warmed

Recommended Toppings

4 tablespoons vegan sour cream or plain Greek yogurt (optional)

4 tablespoons salsa (optional)

*You can purchase the walnuts pre-chopped or use a food processor.

Directions

1. In a medium bowl, combine chopped walnuts, cumin, paprika, garlic powder, and salt. Stir until mixed.

2. In a large skillet, heat 1 teaspoon of oil over medium heat. Add walnut mixture and cook for 4 minutes. Add black beans, cider vinegar, and soy sauce, then stir and cook for 1 additional minute.

3. Meanwhile, wash and cut vegetables.

4. Serve the walnut mixture, lettuce, and tomato in the warmed tortillas. Top with optional sour cream and/or salsa if desired.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat before serving.

Recipe & Photo Credit: EatingWell.com