Recipe ReDux/ Recipes

Vegan Tacos with California Walnuts

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.

Vegan Taco Recipe, made with beans, mushrooms, avocado and walnuts

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

Recipe for vegan tacos

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

Ingredients

  • 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

Instructions

  1. 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.

  2. 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!

 

 

 

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13 Comments

  • Reply
    Strength and Sunshine
    June 13, 2016 at 4:09 pm

    Such a wonderful healthy veggie taco!

  • Reply
    shawsimpleswaps
    June 13, 2016 at 5:13 pm

    This looks soooooo good! I love the San Marzano tomatoes you threw in the mix! Such a flavor packed recipe and nutrient dense, too!

  • Reply
    Courtney's Cookbook
    June 13, 2016 at 7:42 pm

    Such a pretty and colorful taco! I bet it tastes amazing!

  • Reply
    Build a Better Taco + 25 Taco Recipe Ideas from Registered Dietitians
    October 6, 2016 at 8:52 pm

    […] Tacos with California Walnuts via Nutrition a la Natalie Vegan Tempeh Tacos via The Grateful Grazer Black Bean and Kale Tacos via Living Well Kitchen Crunchy […]

  • Reply
    44 Must-Try Vegetarian and Vegan Recipes
    October 10, 2016 at 8:02 am

    […] Vegan Tacos with California Walnuts from Natalie Rizzo at Nutrition a la Natalie […]

  • Reply
    Lynn Roberts
    March 25, 2017 at 9:13 am

    Really great video…love the music,color and feel of the whole piece. Looks so simple to make with most ingredients on hand.

  • Reply
    Jane
    March 25, 2017 at 2:08 pm

    Be careful with the dry beans – kidney beans need safety boiling before cooking if included and in my 30 years of vegetarian slow cooker eating I wouldn’t expect dry pulses to really cook properly on the low setting in just 6 hrs. Maybe it’s time I bought a more modern slow cooker, they could be faster?!

    • Reply
      Natalie Rizzo, MS, RD
      March 26, 2017 at 9:12 am

      This was a mixed bag of beans, and it cooked surprisingly fast! I have a newer crockpot though, so maybe that’s it!

  • Reply
    annb
    March 25, 2017 at 2:22 pm

    What size is your crockpot? I’d like to try doubling this recipe. Thanks!

    • Reply
      Natalie Rizzo, MS, RD
      March 26, 2017 at 9:12 am

      I have mini 2 quart one. If you double it in a regular size crockpot, it should work!

  • Reply
    Vicky Weis
    March 26, 2017 at 11:28 am

    Your video turned out great. Congratulations! So happy to have found your site.

  • Reply
    4 Heart-Healthy Slow Cooker Recipes - Aaptiv
    February 10, 2018 at 12:00 pm

    […] love this recipe even if you’re not a vegan. Rizzo touts it as one of her all-time favorites. It’s high in […]

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