She requested this for her last meal

By Rainbow Plant Life · 30 min

Ingredients

Instructions

1. Preheat the oven to 425°F (220°C). Set racks in the top third and bottom of the oven.
2. Toast the walnuts in a large dry frying pan over medium-low heat, tossing often, for about 5 minutes, until golden in spots and nutty-smelling. Set aside.
3. Drain and rinse the black beans, then pat them as dry as you can in a dish towel. Mash lightly is fine.
4. Mix the taco spices together: chili powder, cumin, smoked paprika, oregano, salt and pepper. Set aside.
5. In a food processor, blend the toasted walnuts for a few seconds to fine crumbs without making a paste.
6. Add the mushrooms, nutritional yeast and porcini powder. Blend a few seconds, then pulse a few times until the mushrooms are finely chopped.
7. Add the black beans and pulse about 10 times, leaving some beans whole. The mixture should be slightly moist, not sticky.
8. Reheat the frying pan over medium heat for 1 minute, then add 3 tablespoons oil. When warm, add the garlic and stir often for 2 to 3 minutes until just changing colour, without browning.
9. Add the taco spices and stir constantly for 20 to 30 seconds.
10. Add the bean and mushroom mixture and toss to coat in the spiced oil. Cook, stirring now and then, for 5 to 7 minutes. If it sticks, deglaze with a splash of water.
11. Lower the heat to medium-low. Stir in the strained salsa, scraping up any browned bits with the liquid. Cook 1 minute until thick and spreadable. Take off the heat and season with salt to taste.
12. Spread about ¼ cup (56g) of filling over one side of each tortilla, top with a layer of cheese, fold over and press the edges to seal.
13. Add 1 tablespoon oil to a large rimmed sheet pan and spread it with a pastry brush. Arrange the tacos in a single layer without overlapping, pressing them gently into the oil. Brush the tops lightly with oil.
14. Bake on the bottom rack for 8 to 12 minutes, until crispy and golden on top. Flip the tacos, then bake on the top-third rack for 5 minutes, until crispy and golden underneath.
15. Let cool slightly, then open the tacos and fill with chipotle crema, lime pickled onions if using, and shredded lettuce.

Summarized from Rainbow Plant Life's video. Watch it for the details.

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