Walnut bean chorizo lettuce leaf tacos

These lettuce leaf tacos with vegan walnut bean chorizo is the perfect no- cook recipe for summer! I use a food processor to make the chorizo by blending up kidney beans, walnuts and spices, then top it off with homemade sunflower seed cream, pico de gallo, cilantro and green onion. The entire recipe can be put together in under 15 minutes and can be eaten as an appetizer or lunch or dinner.

Chanty

Walnut Bean Chorizo Lettuce Leaf Tacos

Kidney beans, walnuts, pulsed together in food processor with garlic, soy sauce, tomato paste and spices to make vegan no cook "chorizo" served on lettuce wraps

Print Recipe

Prep Time 15 minutes mins

Cook Time 0 minutes mins

Servings: 4

Course: Appetizer, Dinner, Lunch

Cuisine: American, Mexican

Ingredients Equipment Method Notes

Ingredients

  

walnut bean chorizo

• 1 can kidney beans- about 1.5 cups drained and rinsed
• 1 cup walnuts
• 3 cloves garlic
• 1 tbsp soy sauce low sodium
• 2 tbsp tomato paste
• 2 tsp chili powder
• 2 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp dried oregano
• 1/8 tsp ground cloves
• 1/2 tsp black pepper
• sprinkle of cayenne pepper to taste

for serving

• head of romaine lettuce to make leaf shells about 4 per person
• pico de gallo I use store bought to make it easy, but you can make your own if you want
• diced green onion
• cilantro

sunflower cream

• 1 cup raw sunflower seeds or raw cashews
• 1 cup plain unsweetened plant milk or water + more to thin it out to your desired consistency
• 1/2 lemon juiced
• 1/4 tsp salt or more, to taste
• 2 tbsp nutritional yeast
• 1 tsp onion powder
• 1 or 2 cloves garlic

Equipment

• Food processor

Method

 

1. 1. Drain and rinse 1 can of red kidney beans. Make sure they are completely drained dry. Add them to food processor. Pulse 2-3 times just to chop them up a bit. Transfer to a large mixing bowl.
2. 2. To the food processor add walnuts, garlic, soy sauce, tomato paste, and all of the spices and pulse a few times until it is crumbly. Add this walnut mixture to the kidney beans and mix well to combine.
3. 3. Add all of the sunflower cream ingredients to a high powered blender and blend until smooth and creamy. Add more water if needed to thin it out. Adjust salt/ garlic to your preference.
4. 4. Scoop out the walnut/ bean chorizo onto the romaine lettuce shells. Top it off with pico de gallo, sunflower cream, cilantro and green onion and serve.

Notes

 This recipe is meant to be served cold but you can heat up the walnut bean chorizo if you want to. Either microwave it for 1-2 minutes or saute in a skillet on the stove top with a bit of oil, or bake in the oven for 15 minutes until warm.