Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1/2 small yellow onion, finely diced
- 1 cup raw walnuts
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 chipotle pepper in adobo, minced, plus 1 teaspoon adobo sauce
- 1 tablespoon taco seasoning
- 1 tablespoon soy sauce
- 1 teaspoon maple syrup
- 2 tablespoons water
- 6 small tortillas
- 1 avocado, sliced
- 1/2 cup salsa
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook 3 to 4 minutes, until soft and translucent.
- While the onion cooks, add the walnuts to a food processor and pulse 8 to 10 times, until they look like coarse crumbles about the size of ground beef.
- Add the walnuts, pinto beans, chipotle pepper, adobo sauce and taco seasoning to the skillet. Use your spatula to smash about half the beans as you stir. Cook 5 minutes, stirring often, until the walnuts smell toasty.
- Stir in the soy sauce, maple syrup and water. Cook 1 to 2 minutes more, until the liquid is absorbed and the mixture looks glossy.
- Fill the tortillas with the walnut taco meat, then top with avocado, salsa and cilantro.