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.
- 2 cups of Walnut Meat (a half batch)
- 1 1/2 cups of cooked black beans (1-15 oz. can black beans, drained and rinsed)
- 2 tsp ground cumin
- 2 tsp ground chili powder
- 1 tsp smoked paprika
- salt and pepper to taste
- 8 corn tortillas
- 1 cup shredded cabbage (purple or green)
- 1 1/2 cups diced fresh tomatoes (about 2 medium)
- 1/3 cup chopped cilantro
- 1/3 cup diced white onion
- 1 Tbsp fresh lime juice (about 1/2 lime)
- 1 cup Cashew Cream sauce
Optional additions / toppings
- 1 jalapeno, diced (for heat)
- Vegan Cheese Sauce
- Super Easy Salsa (savory)
- Jackfruit Salsa (sweet)
- Sliced avocado
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 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!
Tips for leftovers and meal prep
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 veggies and sauce.
EQUIPMENT / SUPPLIES*
- Cutting board
- Measuring cup
- Measuring spoons
- Mixing bowl
- Small pot (for cashew cream sauce)
- Mini blender (for cashew cream sauce)
- Cooking spoon or spatula
*Additional equipment and supplies will be needed if you don't have walnut "magic" meat already prepared.
- Prep Time: 55 minutes
- Cook Time: 5 minutes
- Category: Lunch/Dinner Entrée
- Method: Stovetop
- Cuisine: Southwestern
Keywords: vegan tacos, healthy vegan tacos, black bean tacos, walnut meat, magic meat, gluten free, daniel fast recipes, daniel fast compliant, whole food plant based, taco tuesday, soy free, oil free, no oil, healthy vegan recipes