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.
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!
Slow Cooker Vegan Bean 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
- 12 corn tortillas
- 1/2 cup chopped 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!