Crispy Black Bean Tacos

Ingredients

• 1/2 cupwalnuts, (broken up into pieces)
• 8 ouncesmushrooms, roughly chopped
• 1 teaspoonmushroom powder (optional, but adds an umami flavor)
• 1can black beans (or 1/2 cup of raw kidney beans soaked and pressure cooked)
• 4fat cloves garlic (finely chopped)
• 1 tablespoonchili powder
• 1 tablespoonground cumin
• 2 teaspoonssmoked paprika
• 1 teaspoondried oregano
• to tastekosher salt
• to tasteground black pepper
• 1/2 cupmild salsa, (strained excess liquid)
• 8to 12 taco-sized flour tortillas
• 1 cupshredded cheese
• for garnishsliced onions
• 2 cupsshredded lettuce

Instructions

1. 1

   For garnish - take sliced onions, marinate them with salt, a squeeze of lime juice, red chilli powder. Keep them aside for atleast 30minutes. Do this first while you make the rest

2. 2

   Toast the walnuts on a pan. Toss frequently to prevent burning, until golden brown in spots and nutty in aroma, about 5 minutes. Add them to a food processor and pulse for a few minutes just till its powdered. Add the mushrooms, mushroom powder and pulse again till they are finely chopped.

3. 3

   Drain the black beans on a paper towel to absorb excess moisture. Add it with the walnuts and mushrooms and do a few pulses in the food processor to just break them up. The mixture should come together and be a little moist.

4. 4

   Return the frying pan to medium heat and heat for 1 minute, then add 3 tablespoons of oil. Once warm, add the garlic. Stir frequently until just turning color, 2 to 3 minutes (do not brown). Add the Taco Spices and stir constantly for 20 to 30 seconds. Add the bean-mushroom mixture and toss well to coat it in the spiced oil. Cook, stirring occasionally, for 5 to 7 minutes. If it starts to stick, deglaze with a splash of water.Reduce the heat to medium-low. Stir in the salsa, using the liquid to deglaze any browned bits. Cook for 1 minute until thick and spreadable. Remove from the heat and season to taste with salt to taste.

5. 5

   Assemble the tacos: Spread ~ ¼ cup (2 oz / 56g) of the bean mixture onto one side of each tortilla. Sprinkle with a layer of cheese, then fold the tortilla over onto the side with the filling and press down on the edges to seal.

6. 6

   Toast the tacos up on the frying pan with a little oil or you can bake in the oven.

7. 7

   Allow to cool a bit, as they will be very hot. Then 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.