Close
Photo: Brittany Conerly
Active Time:15 minsTotal Time:15 minsServings:4Jump to Nutrition Facts
Active Time:15 minsTotal Time:15 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:15 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 ¼cupswalnut halves2teaspoonsground cumin2teaspoonsgarlic powder2teaspoonsonion powder1 ½teaspoonspaprika½teaspoonsalt2teaspoonscider vinegar1teaspoonreduced-sodium tamari1(15 ounce) canno-salt-added black beans, rinsed2cupsshredded iceberg lettuce1cupdiced tomato½cupdiced onion½cupfresh salsa or pico de gallo8corn tortillas, warmed4tablespoonsvegan sour cream (optional)
Cook Mode(Keep screen awake)
Ingredients
2 ¼cupswalnut halves
2teaspoonsground cumin
2teaspoonsgarlic powder
2teaspoonsonion powder
1 ½teaspoonspaprika
½teaspoonsalt
2teaspoonscider vinegar
1teaspoonreduced-sodium tamari
1(15 ounce) canno-salt-added black beans, rinsed
2cupsshredded iceberg lettuce
1cupdiced tomato
½cupdiced onion
½cupfresh salsa or pico de gallo
8corn tortillas, warmed
4tablespoonsvegan sour cream (optional)
DirectionsPlace walnuts in a food processor and pulse until finely chopped, but not ground. Add cumin, garlic powder, onion powder, paprika and salt. Pulse just until blended. Transfer to a large skillet; toast over medium heat until heated through and fragrant, about 5 minutes. Add vinegar to taste and tamari and mix well.Serve the walnut mixture, beans, lettuce, tomato, onion and salsa (or pico de gallo) in tortillas. Top with sour cream, if desired.Originally appeared: EatingWell Magazine, October 2021
Directions
Place walnuts in a food processor and pulse until finely chopped, but not ground. Add cumin, garlic powder, onion powder, paprika and salt. Pulse just until blended. Transfer to a large skillet; toast over medium heat until heated through and fragrant, about 5 minutes. Add vinegar to taste and tamari and mix well.Serve the walnut mixture, beans, lettuce, tomato, onion and salsa (or pico de gallo) in tortillas. Top with sour cream, if desired.
Place walnuts in a food processor and pulse until finely chopped, but not ground. Add cumin, garlic powder, onion powder, paprika and salt. Pulse just until blended. Transfer to a large skillet; toast over medium heat until heated through and fragrant, about 5 minutes. Add vinegar to taste and tamari and mix well.
Serve the walnut mixture, beans, lettuce, tomato, onion and salsa (or pico de gallo) in tortillas. Top with sour cream, if desired.
Originally appeared: EatingWell Magazine, October 2021
Rate ItPrint
Nutrition Facts(per serving)631Calories40gFat62gCarbs19gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
