Plant-Based “Chorizo” Tacos with Quick Pickled Vegetables


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 Recipe with Quick Pickled Vegetables - naturally dairy-free, soy-free, and vegan, with gluten-free option. The flavorful chorizo is made healthy with walnuts and black beans

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.

Plant-Based Chorizo Tacos Recipe with Quick Pickled Vegetables - naturally dairy-free, soy-free, and vegan, with gluten-free option. The flavorful chorizo is made healthy with walnuts and black beansThis 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.

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 (use 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.

More Plant-Based, Dairy-Free Walnut Recipes

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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