Crispy Black Bean Tacos

Ingredients

• 1/2 cup walnuts (broken up into pieces, 56g)
• 8 oz cremini mushrooms (roughly chopped, tough stems removed, 227g)
• 1/4 cup nutritional yeast (20g)
• 1 tsp porcini mushroom powder (optional, for umami)
• 1 15 oz can black beans (drained and rinsed, 425g)
• 3 tbsp olive oil or avocado oil (42g, for cooking the filling)
• 4 cloves garlic (finely chopped, 20g)
• 1 tbsp chili powder (2 tsp for less heat)
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1.5 tsp dried oregano (or Mexican oregano)
• 3/4 tsp kosher salt (plus more to taste)
• 10 twists black pepper (approximately 1/4 tsp)
• 1/2 cup mild salsa (strained of excess liquid, 120g)
• 1 tbsp olive oil or avocado oil (for the sheet pan)
• 8 whole flour tortillas (taco-sized, 6-7 inch)
• 1 cup vegan cheese (shredded, 100-150g, optional)
• to taste Chipotle Crema (5-Minute Chipotle Crema or Avocado Crema (see separate recipe))
• to taste Lime Pickled Onions (optional (see separate recipe))
• 2 cup shredded lettuce (approximately 100g)

Instructions

1. 1

   Make Lime Pickled Onions first (optional) and let them macerate while you prepare the tacos. Preheat the oven to 425°F, arranging racks in the top third and bottom of the oven.

2. 2

   Heat a large frying pan over medium-low heat for 1–2 minutes, then add the walnuts. Toast, tossing frequently to prevent burning, until golden brown in spots and nutty in aroma, about 5 minutes. Meanwhile, drain, rinse, and pat dry the black beans with a dish towel (it's okay if you smush them slightly).

3. 3

   Stir together all the taco spices (chili powder, cumin, smoked paprika, oregano, salt, and black pepper) in a small bowl and set aside.

4. 4

   Add the toasted walnuts to a food processor and blend for a few seconds until in fine crumbs (don't over-process into a paste). Add the mushrooms, nutritional yeast, and porcini powder, and blend for a few seconds, then pulse a few times until mushrooms are finely chopped. Add the black beans and pulse 10 quick times to break them up but leave some beans intact—the mixture should be moist but not sticky.

5. 5

   Return the frying pan to medium heat for 1 minute, then add 3 tablespoons of oil. Once warm, add the garlic and stir frequently until just turning color, 2–3 minutes (do not brown). Add the taco spices and stir constantly for 20–30 seconds.

6. 6

   Add the bean-mushroom mixture and toss well to coat in the spiced oil. Cook, stirring occasionally, for 5–7 minutes. If it starts to stick, deglaze with a splash of water. Reduce heat to medium-low, stir in the salsa to deglaze any browned bits, and cook for 1 minute until thick and spreadable. Remove from heat and season to taste with salt.

7. 7

   Spread approximately ¼ cup (2 oz / 2 oz) of the bean mixture onto one side of each tortilla. Sprinkle with a layer of vegan cheese, then fold the tortilla over onto the side with the filling and press down on the edges to seal.

8. 8

   Add 1 tablespoon of oil to a large rimmed sheet pan and spread it out with a pastry brush. Arrange the tacos without overlap, gently spreading them into the oil, then brush the top sides with a light layer of oil.

9. 9

   Bake on the bottom rack for 8–12 minutes, or until crispy and golden brown on top. Remove from the oven, flip the tacos, and bake on the top third rack for 5 minutes, or until crispy and golden brown on the bottom.

10. 10

    Allow the tacos to cool for a moment (they will be very hot). Carefully pry open the tacos and dollop with Chipotle Crema (or Avocado Crema), Lime Pickled Onions, and shredded lettuce. Serve leftover crema on the side for dipping.

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