Vegan Tacos With Walnuts

A nutritious vegan dish that packs as much protein as its meaty counterpart.

Vegan Tacos with Walnuts
 Courtesy Image

Think that vegan tacos couldn’t possibly have enough muscle-ripping protein?

Well, think again, because these babies provide 20g of protein per serving. Not to mention you’ll also get a whopping 24g of fat, most of it coming from healthy unsaturated fats.

Nutrition (per serving)

Calories: 536; total fat: 24g; saturated fat: 2g; protein: 20g; carbohydrates: 68g; sugar: 9g; fiber: 21g; cholesterol: 0mg; sodium: 589mg

Recipe and photo courtesy Natalie Rizzo, M.S., R.D. of Nutrition A La Natalie.

Prep time

20 min.

Cook time

240 min.

  • 1/2 cup white onion, chopped
  • 1 cup carrot, chopped
  • 1 cup mushroom, chopped
  • 1 Tbsp garlic, minced
  • 2 cups dry mixed beans
  • 2 cup canned pureed tomatoes
  • 1 cup water
  • 1/2 Tbsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp adobo chiles
  • 1/2 tsp salt
  • 12 corn tortillas
  • 1 cup walnuts, chopped
  • 2 cups chopped cabbage and carrots
  • 2 limes, cut in half
  • 2 avocados, sliced

Place the onions, carrots, mushrooms, garlic, beans, pureed tomatoes, water, chili powder, cumin, adobo chiles, and salt in a crock pot. Stir, and cover. Heat on low for 6 hours or high for 4 hours.

When the bean mixture is done, assemble the tacos. Lay out two corn tortillas. Layer the bean mixture, walnuts, chopped cabbage and carrots, juice of half a lime, and a slice of avocado on top of the tortilla. Serve.