Crunchy Black Bean Tacos

Preheat the oven to 425ºF

1. Preheat the oven to 425ºF 2. Heat a large frying pan over medium-low heat for a minute & toast the walnuts. Toss to prevent burning, until golden brown in spots and nutty in aroma, about 5 minutes. 3. Drain & rinse black beans, pat dry. Add and stir together all the ingredients for the Taco Spices. Set aside. 4. Add the toasted walnuts to a blender. Blend until in fine crumbs, but not a paste. Add the mushrooms and blend for a few seconds until they are finely chopped. Add the black beans blend quickly to break them up but leave some beans intact (don’t blend continuously!). The mixture should be a bit moist but not sticky. 5. Add 3 tablespoons of oil to the frying pan and add the garlic. Stir for 2-3 minutes (do not brown). Add the Taco Spices and stir for 20 to 30 seconds. Add the bean-mushroom mixture and when it simmers reduce the head and add the salsa. 6. Assemble the tacos: Spread ~ ¼ cup (2 oz / 56g) of the bean mixture onto one side of each tortilla. Sprinkle with a layer of vegan cheese, then fold the tortilla over onto the side with the filling and press down on the edges to seal. 7. Bake the tacos (see note 5): Add 1 tablespoon of oil to a large rimmed sheet pan, using a pastry brush to spread it out. Arrange the tacos without overlap, gently spreading them into the oil. Now brush the top sides of the tacos with a light layer of oil. Bake on the bottom rack for 8 to 12 min, or until crispy and golden brown on top. Remove from the oven and flip the tacos. 8. Allow to cool a bit, as they will be very hot. Add the shredded lettuce on top & enjoy!