Taco night with friends is the best, am I right? These plant-based tacos are loaded with flavor, because meat-free doesn’t mean bland! Combine pantry staples such as nutrient-rich black beans, walnuts and spices, and in less than twenty minutes you’ll have a meat-free filling that you can use for anything from stuffing tacos to quesadillas, or you can just serve it in a bowl with plenty of veggies.   Reprinted with permission from The Vegan Bean Cookbook by Andrea Soranidis, Page Street Publishing Co. 2021. Photo credit: Andrea Soranidis

Black Bean and Walnut Tacos to Share [Vegan]

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For the Tacos:

  • 1 tablespoon (15 ml) vegetable or light olive oil
  • 1 2/3 cups (180 g) raw walnuts
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground sweet paprika
  • 1/4 teaspoon garlic powder
  • 1 tablespoon (15 ml) walnut oil
  • 1 teaspoon low-sodium soy sauce or tamari
  • 1 cup (170 g) cooked black beans

For the Tomato Salsa:

  • 4 large tomatoes, finely diced
  • 1/2 medium red onion, finely minced
  • 1 jalapeño, seeded and finely minced (optional)
  • 1 tablespoon (1 g) cilantro leaves, finely chopped
  • Juice of 1 lime
  • Sea salt and freshly cracked black pepper, to taste

To Serve:

  • 4 tortillas
  • 1 avocado, mashed
  • 4 tablespoons (60 ml) vegan sour cream
  • 1 tablespoon (1 g) cilantro leaves, finely chopped
  • 1 lime, cut into 4 wedges


  1. Preheat the oven to 360°F (180°C), and arrange the baking rack in the middle shelf of the oven. Brush a baking tray with olive oil and set it aside.
  2. You can prepare the walnut filling in advance and store it in an airtight container in the fridge for up to 3 days. Place the walnuts, cumin, cayenne pepper, paprika, garlic powder and walnut oil in a food processor and pulse until coarsely crumbled. Add the soy sauce and black beans and pulse again until you reach a crumbled texture. (It should resemble the texture of minced meat.)
  3. Transfer the walnut mixture onto the prepared baking tray, and spread it out in an even layer. Bake for 15 minutes, until slightly browned and fragrant, stirring the mixture halfway through, then remove it from the oven and allow it to cool slightly.
  4. In the meantime, prepare the tomato salsa. Place all the ingredients in a bowl and mix until combined, then season with a generous pinch of sea salt and freshly cracked black pepper to taste.
  5. Arrange the tortillas on a large serving plate or board and top each tortilla with a few tablespoons (45 g) of the prepared walnut filling. Add a dollop of mashed avocado and vegan sour cream to each. Garnish with cilantro and serve with a lime wedge on the side.


You can prepare the walnut filling in advance and store it in an airtight container in the fridge for up to 3 days.


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