Crispy Walnut Mince Tacos With Avocado Salsa
Servings 4
Calories 783kcal
Ingredients
- 400 g can kidney beans drained and rinsed
- 100 g California Walnuts plus 25g
- 1 tsp ground cumin
- 1 tbsp sriracha sauce
- 326 g pack 8 small flour tortillas
- 100 g Cheddar cheese grated
- 1-2 tbsp oil for frying
- 1 tbsp hot honey
Avocado salsa
- 2 ripe avocados
- Zest and juice 1 lime
- 1 green chilli
- ½ x 25g coriander plus extra leave to serve
Instructions
- Place the kidney beans, 100g walnuts, cumin and sriracha in a food processor and blitz to give a coarse paste, season.
- Spread the kidney bean mix over the tortillas, sprinkle with the cheese and fold each in half.
- Heat a little oil in a large frying pan and fry, 2 at a time, for 1-2 minutes until golden, flip over and cook for a further 1 minute until golden and set aside. Repeat with the remaining tacos.
- Mix all the avocado ingredients together in a food processor until smooth, adding 50ml water, season and transfer to a dipping bowl.
- Heat the hot honey and remaining 25g walnuts in the frying pan and warm through.
- Cut the tacos into wedges and serve with the salsa, scattered with the hot honey walnuts and extra coriander.
Cooks tip
- Try using kidney beans in spicy sauce or swap for black beans.
Nutrition
Serving: 276g | Calories: 783kcal | Carbohydrates: 59g | Protein: 25g | Fat: 48g | Saturated Fat: 11g | Fibre: 9.3g | Sugar: 8.3g
