Walnut Veggie Tacos

READY IN: 15mins
KateL
Recipe by smellyvegetarian

I found this at www.walnuts.org whilst searching for new and interesting uses for walnuts. I can't wait to give it a try!! They also suggest that this mixture makes a great taco salad.

Top Review by KateL

Great lunch! We love all of the ingredients and love how it came together. Used white corn taco shells, and 6 shells accounted for about half of the mixture, so we look forward to having more tomorrow. DH asked "Where's the meat?" to which I replied, "Walnut meat!" I used finely chopped walnuts, which seemed a good choice for this recipe. This was more satisfying to me than ground beef tacos, plus I love the high fiber and veggies. Made for Veggie Swap 36 July 2011.

Ingredients Nutrition

  • 1 (14 ounce) can diced tomatoes, undrained (or 1-1/2 cups chopped fresh tomatoes)
  • 2 cups zucchini, diced
  • 2 tablespoons taco seasoning mix (half of a 1.35-oz. packet )
  • 2 tablespoons water
  • 1 (14 1/2 ounce) can black beans, rinsed and drained
  • 34 cup frozen corn kernels
  • 34 cup walnuts, chopped
  • 6 taco shells (or 6 flour or corn tortillas)

Directions

  1. Heat tomatoes and zucchini in a wide skillet. Bring to a simmer and cook uncovered 3 minutes.
  2. Stir in taco seasoning, 2 tablespoons water, black beans and corn.
  3. Cover and simmer 5 minutes.
  4. Stir in walnuts. Let stand 1-2 minutes for sauce to thicken.
  5. Serve in taco shells or soft tortillas with choice of condiments like lettuce, cheese, sour cream, or avocado slices.

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