Total time
20 minutesYield
8Serving Size
1/2 cupNutrition
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Ingredients
2 ½ cups raw walnuts
1 ½ cups (or 15 oz. can) black beans, rinsed and drained
3 tablespoons olive or vegetable oil, divided
1 tablespoon white vinegar
1 tablespoon smoked paprika
1 tablespoon Ancho chili powder
1 teaspoon dried oregano
1 teaspoon kosher or sea salt
1 teaspoon chipotle, ground
1 teaspoon ground cumin
1 teaspoon ground coriander
Instructions
- To prepare the “chorizo” crumble, place walnuts and beans in a food processor; pulse until coarsely chopped.
- Add 2 tablespoons oil and remaining ingredients to food processor and pulse again until mixture is finely chopped and resembles ground meat, stirring several times and moving the mixture from the bottom of the food processor bowl to the top to evenly mix.
- Heat remaining oil in a very large nonstick skillet over medium heat. Add “chorizo” mixture to skillet and cook for 10 minutes or until mixture is nicely browned and resembles ground meat, stirring frequently. May be prepared several days ahead and stored tightly covered in the refrigerator.
Recipe and photo courtesy of The California Walnut Board.
Nutrition
Calories: 300Total Fat: 26g
Saturated Fat: 2.5g
Sodium: 400mg
Carbohydrate: 14g
Fiber: 6g
Protein: 8g
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