These vegan black bean tacos are made with walnut meat, black beans, and corn tortillas. Topped with shredded cabbage, a simple pico de gallo, and cashew cream sauce, these tacos are a home run! This meal is oil-free, gluten-free, soy-free, and packed with delicious flavor.
What you need to make these vegan tacos
- Black beans, cooked or canned
- Walnut "magic" meat
- Ground cumin
- Chili powder
- Smoked paprika
- Corn tortillas
- Cashew cream
- Jalapeno (optional, for heat)
- Optional additions and toppings: vegan cheese sauce, sliced avocado, guacamole, tomato-based salsa, sweet jackfruit salsa
This taco recipe is made with whole plant food ingredients. Beans are a wonderful source of fiber, protein and antioxidants. You can either used canned black beans or cooked, like these Cuban Black Beans.
Other additions or toppings to put on these tacos include:
How to Prepare
If you already have the walnut "magic" meat prepared, this recipe takes 20 minutes to whip up. If you don't have the walnut "magic" meat on hand, start with this. You want a half batch (or two cups) of this vegan meat crumbles. Set aside.
Prepare the cashew cream and set aside.
Make the quick pico de gallo by adding diced tomatoes, onion, cilantro, and lime juice to a small mixing bowl. If using, add minced jalapeno with seeds removed. If you like more heat, keep some or all of the seeds. Salt to taste and set aside.
To prepare the taco meat, heat a skillet over medium heat and add 3 tablespoons of water. Add cooked black beans, walnut meat, ground cumin, chili powder, and smoked paprika. Stir well to incorporate. Cook uncovered for 3 to 4 minutes, or until water has evaporated off and the taco meat mixture is warmed through. Salt and pepper to taste. Set aside.
Build your tacos by adding the black bean and walnut meat mixture to the bottom of the corn tortilla, then add shredded cabbage and pico de gallo. If using, add salsa, guacamole, or sliced avocado. Finish it off with a nice drizzle of cashew cream sauce. Enjoy!
This recipe makes eight delicious tacos or four servings. The taco meat in this recipe can also be used to make taco salad. For taco salad inspiration, check out this yummy raw walnut taco salad.
Frequently Asked Questions
If you have leftovers, it's recommended you don't build the tacos and store them in the refrigerator because the shells will tear apart. Instead, keep each of the following in individual covered or sealed containers in the fridge for up to 4 days: corn tortillas; black bean walnut taco meat mixture; shredded cabbage; pico de gallo; cashew cream sauce; and any other optional additions or toppings you're using.
The vegan taco meat and corn tortillas are freezer-friendly, but the other ingredients are not. So if you're meal prepping for later, make a batch of the black bean walnut meat mixture, then portion it out into individual freezer-safe containers and store in the freezer for up to 4 months. The corn tortillas can also be portioned out and stored in a freezer bag for later. Thaw both ingredients in the refrigerator before warming up and topping with fresh veggies and sauce.
It all depends on what you put inside the tacos. These tacos are healthy. They're made with whole plant food ingredients. The "meat" base has black beans, cauliflower, mushrooms, walnuts and spices. The veggies include cabbage, tomatoes, onions, cilantro and lime juice. The topping is a sauce made with cashews—a good source of healthy monounsaturated and polyunsaturated fat and minerals like magnesium. Now, if you're trying to lose weight, don't overdo the cashews because they have a high calorie density.
We hope you love this vegan black bean taco with walnut meat recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!Print
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