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–+ servings
Two hard shell tacos filled with Walnut Taco Meat, shredded cheese, diced tomatoes, cilantro, avocado, and drizzled with white sauce, served on a metal tray.
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5 from 3 ratings

Baked Walnut Taco Meat With Black Beans

This 6-ingredient walnut taco meat is bold, hearty, and meat-free. Ready in under 45 minutes for an easy, flavorful vegetarian dinner staple.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American, Mexican, Tex Mex
Diet: Gluten Free, Vegan, Vegetarian
Keyword: meatless taco filling, nut-based taco meat, vegan taco meat, walnut and black bean taco filling, walnut taco meat
Diet: Gluten-Free, Vegan, Vegetarian
Occasion: 4th of July, Birthdays, Cinco de Mayo
Time: 45 minutes or less
Servings: 4 servings
Author: Sarah Bond

Ingredients

  • 1 medium yellow onion chopped into chunks
  • 2 cloves garlic
  • 2 cups walnuts
  • 1 15-oz can black beans drained and rinsed
  • 1 packet taco seasoning
  • 2 Tbsp tomato paste

Instructions

  • Preheat oven to 350°F (176°C).
  • Blend: Add 1 medium yellow onion and 2 cloves garlic to a food processor and blitz until broken down. Add in 2 cups walnuts, 1 15-oz can black beans, 1 packet taco seasoning, and 2 Tbsp tomato paste. Pulse just until evenly combined (it's okay if there are still some bigger pieces).
    A food processor bowl with chopped onions, black beans, tomato paste, walnuts, and a heap of spice mix, on a green and white checkered tablecloth.
  • Bake: Spread mixture onto a parchment-lined baking sheet in as thin of a layer as possible. Bake for 15 minutes, then use a spatula to flip everything overn and break up the big chunks. Return to the oven for another 15 minutes. It should be browned and crispy at the edges when finished.
    A baking sheet lined with parchment paper holds a layer of browned, crumbled, seasoned vegan taco filling.
  • Serve warm anywhere you would use taco meat!
    Three hard shell tacos filled with ground vegan taco meat, shredded cheese, tomatoes, lettuce, and cilantro on a parchment-lined tray, with bowls of sour cream, cheese, and lettuce nearby.

Video

Notes

Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze everything for up to 2 months in a flat layer in a reusable bag or container. Reheat in a skillet or oven for the best texture.
Can I use raw walnuts? Yes! Raw walnuts work best here. Toasted ones can be a bit too bitter or oily, and we’re baking them anyway.
Can I make this in a skillet instead of the oven? Yes! Use a large non-stick or cast-iron skillet over medium heat. Stir frequently and cook until browned and dry. It won’t get quite as crispy as the oven but still tastes great.

Nutrition

Serving: 1serving | Calories: 379kcal | Carbohydrates: 24.4g | Protein: 13.1g | Fat: 28.3g | Saturated Fat: 3g | Polyunsaturated Fat: 17.4g | Monounsaturated Fat: 6.8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 507mg | Potassium: 566mg | Fiber: 7.7g | Sugar: 2.4g | Vitamin A: 150IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2.6mg
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