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Chorizo Spiced Walnut Tacos, Pineapple Salsa
Serves 4
1 (15oz) can of black beans, rinsed and drained, mashed coarsely
2 cups walnuts, coarsely chopped
1 ½ cups cauliflower florets, minced (or pulsed in a food processor)
½ cup onion, medium diced
¼ cup chorizo spice
12 small flour tortillas
Sour Cream
Shredded Red Cabbage
Kosher Salt & fresh cracked pepper
Extra virgin olive oil
1. Combine black beans, walnuts, and cauliflower in a bowl and mix thoroughly.
2. Place a large saute pan over medium heat and add a thin layer of olive oil. When oil is shimmering and moving freely around the pan, add onion and cook until softened and aromatic; about 2-3 minutes.
3. Add beans/cauliflower/walnut mixture and cook until browned, about 3-5 minutes. Season with chorizo spice and kosher salt. Remove from heat.
4. Turn the heat of the burner to low and toast each side of the tortillas.
5. Assemble with walnut mixture on the bottom, topped with sour cream, red cabbage and pineapple salsa.
Pineapple Salsa
2 cups ripe pineapple, small dice
1 red bell pepper, small dice
½ cup red onion, small dice
½ cup jicama, peeled and small dice
Juice of 1 lime
2 teaspoons honey
1 tablespoon extra virgin olive oil
⅓ cup cilantro, washed and chopped, stems included
Kosher salt
1. Mix all ingredients in a large bowl. Adjust seasoning with more lime juice and salt to taste.
