Black Bean and Walnut Tacos

by Becca
6 tacos
20 min

These black bean and walnut tacos are quick and easy to make, with a simple homemade vegetarian taco ‘meat’ and plenty of extra toppings!

Tacos are one of those meals I should make far more often. Cook up pretty much anything, pile it up in a tortilla or taco shell, and you’ll always end up with a tasty meal. These black bean and walnut tacos are super tasty, full of protein, and the black bean taco ‘meat’ makes the perfect base for all sorts of toppings.

Black bean tacos

Black beans are one of my favourite ingredients ever, especially for Tex-Mex recipes. They much richer than most other types of beans, and they’re also smaller and softer.

The superior bean in every way.

They’re also perfect for making anything Mexican-inspired – burritos (or burrito bowls!), chilli, or, of course, tacos!

Just add some walnuts to make a beautiful black bean taco ‘meat’ – perfect for vegetarian tacos!

Black Bean and Walnut Tacos
Recipe details
  • 6  tacos
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
Show Nutrition Info
Hide Nutrition Info
For the black bean and walnut taco 'meat':
  • 400 g tin black beans drained (240g, or ~ 1 1/4 cups, when drained)
  • ~ 6 medium mushrooms
  • 100 g (~ 1 cup) walnut halves
  • 3 cloves garlic, peeled
  • 2 tsp smoked paprika
  • 1 tsp hot chilli powder
  • 1 tsp ground cumin
  • Salt
  • Black pepper
To assemble:
  • 6 small flour tortillas or taco shells
  • 6 tbsp sour cream
  • Your choice of toppings, e.g. tomatoes, avocado, grated cheese, etc. (see blog post for more ideas)

Add all of the taco ‘meat’ ingredients to a food processor. Blitz for a few seconds at a time, scraping the sides down regularly, until you get a coarse paste (it’s ok if there are still a few larger pieces!).
Transfer the bean mixture to a frying pan, and place over a medium heat. Stirring once every couple of minutes, allow the mixture to cook for around 10 minutes, becoming slightly browned on the bottom before stirring.
When the bean mixture is piping hot, assemble your tacos. Spread some sour cream over some small flour tortillas (or dollop it inside taco shells), and crumble over the taco ‘meat’. Add plenty of fresh toppings for extra flavour.
Want more details about this and other recipes? Check out more here!
  • Dotty Dotty on Apr 18, 2021

    So thick in the blender. Could you add a little liquid that would then cook off on the stove?

    • Becca Becca on Apr 19, 2021

      Hi Dotty, I wouldn't use a blender for this, a food processor would work much better! Blenders are really more for liquids, whereas we're just trying to crumble up the solid ingredients here. It wouldn't be the end of the world to add a bit of liquid as it would probably cook off later, as you said, but it's still not ideal, as you really want to end up with a nice chunky texture here, not a smooth paste.