Meatless Monday, meet Taco Tuesday. 🌮 This flavorful plant-based filling, made with walnuts, black beans, and our 1-ingredient Walnut Protein Powder, will guac your world! 🥑

INGREDIENTS

TACO FILLING

1/4 cup Octonuts California Almond Oil ⁣
2 cloves of garlic (finely chopped)⁣
1/2 onion (finely chopped) ⁣
3 cups cooked black beans ⁣
1 cup chopped walnuts ⁣
1 tsp salt (or to taste)⁣
1/2 tsp smoked paprika (optional)⁣
1/2 tsp black pepper ⁣
1/2 cup Octonuts California Walnut Protein Powder ⁣ ⁣

FILLING SAUCE

1 tbsp sriracha ⁣
1 tablespoon cornstarch⁣
¼ cup apple cider vinegar (or vinegar of choice)⁣
1/3 cup honey⁣
3 tbsp soy sauce⁣ (or Tamari for gluten free)
2 tbsp freshly squeezed lime or lemon juice ⁣

TACO MAKINGS

Corn tortillas (try Siete for a grain-free option)
Garnishes of choice (avocado, pico de gallo, salsa, etc.)

HOW TO

Over a medium heat sauté finely chopped onion and garlic in almond or olive oil. ⁣

Add cooked black beans, chopped walnuts, spices, Walnut Protein Powder and mix for around 3-5 minutes with the heat on.

Whisk the sauce ingredients and pour over the mixture, continuously mixing until all the juices are absorbed (around 4-5 minutes).

Fill corn tortillas with the filling, your favorite salsa, pico de gallo or avocado lime sauce! I used peach salsa and diced avocados. ⁣

Recipe development and photography thanks to Registered Dietician Nutritionist Annie Siegfried. Follow her on Instagram at @annie_siegfried.