Slow-Cooker Vegan Tacos with California Walnuts

These Slow-Cooker Vegan Bean Tacos with Avocado and Walnut topping cook while you’re at work! They are a healthy, filling and low calorie slow-cooker taco recipe without any meat! 

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.

Healthy Vegan Bean Tacos made in the slow cooker. Use dried beans and veggies to create these delicious vegan tacos. Topped with, avocados and walnuts for a complete meal! #vegantacos #vegan #tacos #beans #slowcooker

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!

Recipe for vegan tacos

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!

Slow Cooker Vegan Bean Tacos with Walnuts

Course Main Course
Cuisine Mexican
Keyword vegan tacos
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4 servings
Calories 487 kcal
Author Natalie Rizzo, MS, RD


  • 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
  • 12 corn tortillas
  • 1/2 cup chopped walnuts
  • 2 cups shredded cabbages
  • 3 limes halved
  • 1/2 avocado sliced


  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!

Nutrition Facts
Slow Cooker Vegan Bean Tacos with Walnuts
Amount Per Serving (3 tacos)
Calories 487 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Sodium 384mg17%
Potassium 1070mg31%
Carbohydrates 56g19%
Fiber 20g83%
Sugar 7g8%
Protein 18g36%
Vitamin A 5739IU115%
Vitamin C 33mg40%
Calcium 153mg15%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.


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

    Such a wonderful healthy veggie taco!

  • Reply
    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
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  • 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
    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
    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
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    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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