Crispy Black Bean Tacos with Chipotle Crema

Steps

1. Toast the walnuts in a frying pan for a few minutes until they are fragrant.
2. Add the toasted walnuts to a food processor and blend until you have fine crumbs.
3. Add the cremini mushrooms, nutritional yeast, and porcini mushroom powder (or soy sauce) to the food processor.
4. Blend for a couple of seconds using the pulse function several times until the mushrooms are finely chopped.
5. Add the drained and rinsed black beans to the food processor. Pulse 10 quick times until the beans are broken down slightly, ensuring they do not become sticky.
6. Heat a frying pan over medium heat with olive oil or cooking oil for about one minute.
7. Once the oil is warm but not too hot, add the finely chopped garlic and cook for about two minutes, stirring frequently to prevent burning.
8. Add the taco seasoning (ancho chili powder, cumin, smoked paprika, oregano, kosher salt, and black pepper) to the pan. Stir constantly for 20-30 seconds to bloom the spices in the oil.
9. Add the bean mushroom walnut mixture to the pan and stir well to coat it in the spiced oil.
10. Cook over medium heat for five to seven minutes to cook off the raw mushrooms and allow flavors to meld.
11. Lower the heat and add the salsa. Cook for about one minute until the filling reaches a thick, spreadable consistency.
12. Heat the tortillas (ready-to-cook recommended) in a frying pan for 30 seconds to one minute.
13. Spread a quarter cup of the bean mushroom mixture across one half of each tortilla.
14. Top with vegan cheese slices or shredded cheese and fold over the empty side, gently pressing down so the filling acts as glue.
15. Preheat oven to 425°F. Brush a sheet pan with oil and place the tacos on it.
16. Bake for eight to twelve minutes until they are crispy and golden brown on top.
17. To make chipotle crema: Chop 3-5 chipotle peppers in adobo sauce finely, then add them to a bowl with sour cream, garlic powder, sugar, and lime juice (optional). Blend if you prefer a smoother consistency.
18. Prepare pickled onions by thinly slicing half of a small red onion. Add the onions to a shallow bowl, sprinkle with salt and sugar, massage into the onions with your hands, then squeeze in two tablespoons of lime juice. Let them macerate for at least 10 minutes.
19. Assemble tacos by opening them up and adding pickled onions, shredded lettuce (optional), and chipotle crema.