| Ingredients | |
|---|---|
| 2 1/2 cups | California Walnuts |
| 1 1/2 cups | black beans (rinsed and drained) |
| 3 tbsp. | olive or vegetable oil |
| 1 tbsp. | white vinegar |
| 1 tbsp. | smoked paprika |
| 1 tbsp. | Ancho chili powder |
| 1 tsp. | oregano (dried) |
| 1 tsp. | sea salt |
| 1 tsp. | chipotle (ground) |
| 1 tsp. | cumin (ground) |
| 1 tsp. | coriander (ground) |
Description
This vegan meat substitute made with California walnuts is a perfect complement to a breakfast scramble, frittata or breakfast burrito. It’s also great on its own as taco filling!
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.