Black bean tacos

Ingredients

For 4 servings.

• 8 small vegan tortillas
• One 425 g tin black beans, drained
• 227 g mushrooms
• 56 g walnuts
• 20 g nutritional yeast
• 4 garlic cloves
• 3 tbsp olive oil
• 1 tbsp chili seasoning blend
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1½ tsp dried oregano
• 120 g tomato salsa
• 100 g grated vegan cheese
• 100 g shredded lettuce
• Salt and black pepper to taste

Step-by-step method

1. Toast the walnuts in a dry pan for about 5 minutes. Drain and dry the beans.
2. Process the walnuts into small pieces. Add mushrooms and nutritional yeast and pulse to chop. Add the beans and pulse briefly, retaining some texture.
3. Heat the oil and cook the chopped garlic for 2 minutes. Stir in the spices for 30 seconds, then add the bean mixture and cook for 5–7 minutes.
4. Mix in the salsa and cook for 1 minute. Adjust the seasoning. Warm the tortillas in a dry pan according to the packet.
5. Divide the hot filling among the tortillas and add vegan cheese.
6. Add lettuce and fold the tortillas slightly to hold the filling. Serve two tacos per person.