Ingredients

• 2 cups of Walnut Meat (a half batch)

• 1 ½ cups of cooked black beans (1-15 oz. can black beans, drained and rinsed)

• 2 tsp ground cumin

• 2 tsp ground chili powder

• 1 tsp smoked paprika

• salt and pepper to taste

• 8 corn tortillas

• 1 cup shredded cabbage (purple or green)

• 1 ½ cups diced fresh tomatoes (about 2 medium)

• ⅓ cup chopped cilantro

• ⅓ cup diced white onion

• 1 Tbsp fresh lime juice (about ½ lime)

• 1 cup Cashew Cream sauce

• 1 jalapeno, diced (for heat)

• Vegan Cheese Sauce

• Super Easy Salsa (savory)

• Guacamole

• Jackfruit Salsa (sweet)

• Sliced avocado

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INSTRUCTIONS

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• If you already have the walnut "magic" meat prepared, this recipe takes 20 minutes to whip up. If you don't have the walnut "magic" meat on hand, start with this. You want a half batch (or two cups) of this vegan meat crumbles. Set aside.

• Prepare the cashew cream and set aside.

• Make the quick pico de gallo by adding diced tomatoes, onion, cilantro, and lime juice to a small mixing bowl. If using, add minced jalapeno with seeds removed. If you like more heat, keep some or all of the seeds. Salt to taste and set aside.

• To prepare the taco meat, heat a skillet over medium heat and add 3 tablespoons of water. Add cooked black beans, walnut meat, ground cumin, chili powder, and smoked paprika. Stir well to incorporate. Cook uncovered for 3 to 4 minutes, or until water has evaporated off and the taco meat mixture is warmed through. Salt and pepper to taste. Set aside.

• Build your tacos by adding black bean and walnut meat mixture to the bottom of the corn tortilla, then add shredded cabbage and pico de gallo. If using, add salsa, guacamole, or sliced avocado. Finish it off with a nice drizzle of cashew cream sauce. Enjoy!