Disclosure: I received free samples of California walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Walnut Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.
I’m really excited about this post because it’s my first ever video recipe, and it’s showcasing one of my favorite video creations to date. As a member of theThe Recipe ReDux, I was challenged to create a recipe featuring California Walnuts. I absolutely love walnuts because they are a delicious and versatile ingredient that pair perfectly with other nutritious foods to create a tasty and healthy meal. One ounce of walnuts has 2.5 grams of the omega-3s (the healthy fat) , 4 grams of protein and 2 grams of fiber to keep you feeling full.You won't miss the meat in these #Vegan Bean Tacos w/ @CaWalnuts.Hearty & delicious! Click To Tweet
With these delicious and nutritious nuts, I decided to recreate one of my favorite dishes from a local restaurant. The Thirsty Koala in Astoria, NY features delicious Australian cuisine, including a vegan taco with beans, walnuts and avocado. I decided to use my skilled palate to attempt to make a copycat version of my favorite restaurant meal, and I must admit that I did pretty well! This version is made in a crockpot, so you can set it and forget it, and you never even have to turn on your oven!
Even if you don’t cook, watch this fun video with the sound on. I promise it will make you crave tacos…with walnuts, of course!
Vegan Tacos with Walnuts
- 1/2 cup chopped white onion
- 1 cup chopped carrot
- 1 cup chopped mushroom
- 1 tablespoon minced garlic
- 2 cup mixed dry beans
- 2 cup pureed San Marzano tomatoes
- 1 cup water
- 1/2 tablespoon Chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried Adobo chiles
- 1/2 teaspoon salt
- 10-12 corn tortillas
- 1 cup California Walnuts
- 2 cups shredded cabbages
- 3 limes halved
- 1/2 avocado sliced
Place the onions, carrots, mushrooms, garlic, beans, San Marzano tomatoes, water, chili powder, cumin, Adobo Chiles and salt in a crock pot. Stir and cover. Heat on low for 6 hours or high for 4 hours.
When the bean mixture is done, assemble the tacos. Lay out two corn tortillas. Layer the bean mixture, California walnuts, chopped cabbage and carrots, juice of half a lime, and a slice of avocado on top of the tortilla. Enjoy!