At Trio Plant-Based in Minneapolis, the first Black-owned plant-based restaurant in Minnesota, chef-owner Louis Hunter uses walnuts as a protein-rich substitute for ground beef to make these tacos. The ground nuts mimic the texture of meat quite nicely.

EatingWell Magazine, October 2021

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Credit: Brittany Conerly

Recipe Summary test

active:
15 mins
total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Serve the walnut mixture, beans, lettuce, tomato, onion and salsa (or pico de gallo) in tortillas. Top with sour cream, if desired.

Nutrition Facts

631 calories; fat 40g; sodium 537mg; carbohydrates 62g; dietary fiber 14g; protein 19g; sugars 8g; niacin equivalents 1mg; saturated fat 4g; vitamin a iu 2962IU; potassium 704mg.
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