Directions 9 steps | 30 Minutes
Measure and prep all ingredients.
Prepare the vegan meat. In the bowl of a food processor, combine the walnuts, mushrooms, soy sauce, ketchup, cumin, paprika, garlic powder, and salt.
Pulse to chop walnuts and mushrooms coarsely.
On a nonstick pan over medium heat, add a tablespoon of olive oil. Cook the vegan meat for 7-8 minutes until it releases all of the liquid and then becomes dry and slightly golden. Add the remaining olive oil and season with more salt, if desired.
Prepare the taco filling components. Prepare the refried beans by heating up the refried beans on the stove top. Season the refried beans with cumin and salt.
Chop the lettuce.
Prepare the chipotle sauce. In a bowl, whisk together the lime juice, tahini, Mexican hot sauce, olive oil, cumin, salt and chipotle chiles in adobo sauce. Set aside.
Prepare the taco shells. Use tongs to warm the tortillas up on an open gas for a few seconds on each side until slightly charred.
Assemble the tacos by layering the vegan meat, chopped lettuce, refried beans and finishing it with the chipotle sauce. Serve and enjoy!
- Use tamari for a gluten-free experience.
- Be sure to procure gluten-free corn tortillas for a gluten-free experience.
- Cholula hot sauce pairs particularly well with these tacos.