This chorizo is a fun meat replacement on taco Tuesday. However, I don’t want you going in with the pretext that this will taste just like chorizo. This recipe is going to have a lot of similar flavors to it but the texture and actual outcome aren’t going to mimic chorizo as much. Just keep that in mind when you eat it.
- 2 cups walnuts
- 1 1/2 cups (or 1 15oz can) black beans, drained and rinsed
- 3 tbsp olive oil, divided up
- 1 tbsp white vinegar
- 1 tbsp paprika
- 2 1/2 chili powder
- 1 tsp dried oregano
- 1 tsp sea salt
- 1 tsp taco seasoning (the brand is your personal preference)
- 2 tsp ground cumin
- 1 tsp coriander
- Place the walnuts and the black beans into a food processor. Pulse (emphasis on pulse NOT purée) until coarsely chopped.
- Add 2 tbsp olive oil, vinegar, paprika, chili powder, oregano, salt, taco seasoning, cumin and coriander. Pulse until the mixture is finely chopped and looks like ground meat. You’ll want to go slow as to not over chop it and make it mushy.
- Stop and stir multiple times, moving the mixture from the bottom of the food processor to the top to mix evenly.
- Heat the remaining oil in a large nonstick skillet over medium heat. Add “chorizo” mixture to the skillet.
- Cook for about 10 minutes, or until it looks like and browned, it should look like it resembles ground meat, stir it frequently.
- Once heated through, remove from heat and enjoy!
- You can make this recipe ahead and keep in an air tight container in the refrigerator for about three to four days.
- Go slow. The combination of walnuts and beans make it really easy to over pulse and turn the mixture into mush.
- I use this “chorizo” in: enchilada, tacos, rice bowls, breakfast burritos, nachos, etc. It’s so versatile and definitely helps to keep you full with the amount of protein it packs.
Give it a try and let me know what you think!