Instructions

• Add the ? cup crushed walnuts from the ingredient list to a food processor. Pulse until the walnuts are ground but not powdered (about 7 short pulses). Transfer the ground walnuts to a large bowl.
• Place the 8 ounces mushrooms (sliced) in the food processor. Pulse until the mushrooms are finely chopped (about 15 short pulses). Add the chopped mushrooms to the bowl with the walnuts.
• Place the 1 pound cauliflower florets in the food processor. Pulse until the cauliflower is crumbled but not puréed (about 10 short pulses); do not overpulse. Add the crumbled cauliflower to the bowl with the walnuts and mushrooms.
• To the bowl with the walnut–mushroom–cauliflower mixture, add 1 teaspoon chili powder, 1 teaspoon ground cumin, ¼ teaspoon dried oregano, 1 teaspoon fine sea salt (plus more to taste), and ¼ ground black pepper. Stir until the spices are evenly distributed.
• Heat 1 tablespoon extra virgin olive oil in a large, deep skillet over medium-high heat until the oil is shimmering. Add 1 minced garlic clove and ½ minced jalapeno (seeds removed) and cook, stirring, until fragrant (about 30 seconds).
• Add the spiced walnut–mushroom–cauliflower mixture to the skillet. Cook, stirring occasionally and breaking up any large pieces, until the mixture is no longer crunchy and is heated through (about 5 to 8 minutes).
• Stir in the 1 (15 oz.) can black beans (drained and rinsed). Cook for about 2 minutes more, until the beans are heated through. Taste and adjust seasonings as needed (add more salt to taste).
• Serve the warm vegan taco filling with tortillas of choice and toppings (fresh cilantro, lime slices for squeezing, guacamole, salsa, lettuce, etc.). Store any leftover filling in an airtight container in the refrigerator for up to 4 days.