These plant-based chorizo tacos are seriously flavor forward and convenient. They’re made with a deliciously meaty walnut-black bean “chorizo” crumble that uses only pantry ingredients. To make this dish even more interesting, thinly sliced radishes and jalapenos “pickle” while you prepare the filling. It’s a restaurant-quality meal that you can easily make at home. And it’s naturally vegan, dairy-free, and soy-free with a gluten-free option!
Plant-Based Chorizo Tacos made Meaty with Black Beans & Walnuts
Walnuts are one of the original plant-based superfoods that can carry sweet or savory flavors. They make a satisfying snack, they work well in desserts like my Maple Walnut Pear Crisp, and they can provide the base to whole food meat alternatives – like chorizo!
Walnuts contain a good dose of protein and fiber, along with “healthy” fats, like Omega-3 fatty acids. When combined with fiber and protein-rich black beans, they make a full meal.
This recipe for plant-based walnut chorizo tacos was shared with us by California Walnuts.
Special Diet Notes: Plant-Based Chorizo Tacos
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, peanut-free, soy-free, plant-based, vegan, and vegetarian.
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Garnish the tacos with the lettuce and cilantro, and serve with lime wedges.