Plant-Based Chorizo Tacos with Quick Pickled Vegetables
Prep time
Cook time
Total time
The rich and savory "chorizo" gets a meaty texture from the combination of black beans and walnuts. The flavors pair well with chorizo seasonings.
Recipe type: Entree
Cuisine: Mexican
Serves: 16 tacos
Quick Pickled Vegetables
  • ½ cup fresh-squeezed lime juice
  • 1½ teaspoons sugar
  • ¾ teaspoon sea salt
  • 8 radishes, thinly sliced
  • 2 medium jalapeno peppers, thinly sliced
  • 1 large garlic clove, thinly sliced
Plant-Based Walnut Chorizo Crumble
  • 2 cups walnuts
  • 1½ cups black beans, drained and rinsed
  • 2 tablespoons + 1 tablespoon olive oil, divided
  • 1 tablespoon white vinegar
  • 1 tablespoon smoked paprika
  • 1 tablespoon ancho chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher or sea salt
  • 1 teaspoon ground chipotle chile powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 16 whole wheat tortillas or corn tortillas (for gluten-free)
  • Olive oil
  • Thinly sliced romaine lettuce
  • Fresh cilantro leaves
  • Lime wedges
Pickled Vegetables
  1. In a small bowl, whisk together the lime juice, sugar, and sea salt. Stir in the radishes, jalapenos, and garlic slices and let them sit for 30 minutes to pickle while you make the walnut chorizo.
Plant-Based Walnut Chorizo Crumble
  1. In a food processor, pulse the walnuts and beans until coarsely chopped. Add the 2 tablespoons oil, white vinegar, paprika, chili powder, oregano, salt, chipotle, cumin, and coriander. Pulse until the mixture is finely chopped and resembles ground meat. You might need to stop the machine several times to stir the mixture so that it evenly mixes.
  2. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add the walnut chorizo mixture. Cook, stirring often, for 10 minutes, or until the mixture is browned and resembles ground meat.
  1. Brush each tortilla lightly with oil. Quickly brown each tortilla in a skillet over medium-high heat. Keep the tortillas warm in foil until all the tortillas are cooked.
  2. Remove the pickled vegetables from the liquid and the discard garlic slices. Fill each tortilla with equal amounts of the walnut chorizo and pickled vegetables.
  3. Garnish the tacos with the lettuce and cilantro, and serve with lime wedges.
Recipe by Go Dairy Free at