These Slow-Cooker Vegan Bean Tacos with Avocado and Walnut topping cook while you’re at work! They are a healthy, filling and low calorie slow-cooker taco recipe without any meat!
I’m really excited about this post because it’s my first ever video recipe, and it’s showcasing one of my favorite video creations to date. As a member of theThe Recipe ReDux, I was challenged to create a recipe featuring California Walnuts. I absolutely love walnuts because they are a delicious and versatile ingredient that pair perfectly with other nutritious foods to create a tasty and healthy meal. One ounce of walnuts has 2.5 grams of the omega-3s (the healthy fat) , 4 grams of protein and 2 grams of fiber to keep you feeling full.
With these delicious and nutritious nuts, I decided to recreate one of my favorite dishes from a local restaurant. The Thirsty Koala in Astoria, NY features delicious Australian cuisine, including a vegan taco with beans, walnuts and avocado. I decided to use my skilled palate to attempt to make a copycat version of my favorite restaurant meal, and I must admit that I did pretty well! This version is made in a crockpot, so you can set it and forget it, and you never even have to turn on your oven!
Even if you don’t cook, watch this fun video with the sound on. I promise it will make you crave tacos…with walnuts, of course!
Slow Cooker Vegan Bean Tacos with Walnuts
- 1/2 cup chopped white onion
- 1 cup chopped carrot
- 1 cup chopped mushroom
- 1 tablespoon minced garlic
- 2 cup mixed dry beans
- 2 cup pureed San Marzano tomatoes
- 1 cup water
- 1/2 tablespoon Chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried Adobo chiles
- 1/2 teaspoon salt
- 12 corn tortillas
- 1/2 cup chopped walnuts
- 2 cups shredded cabbages
- 3 limes halved
- 1/2 avocado sliced
Place the onions, carrots, mushrooms, garlic, beans, San Marzano tomatoes, water, chili powder, cumin, Adobo Chiles and salt in a crock pot. Stir and cover. Heat on low for 6 hours or high for 4 hours.
When the bean mixture is done, assemble the tacos. Lay out two corn tortillas. Layer the bean mixture, California walnuts, chopped cabbage and carrots, juice of half a lime, and a slice of avocado on top of the tortilla. Enjoy!
Such a wonderful healthy veggie taco!
This looks soooooo good! I love the San Marzano tomatoes you threw in the mix! Such a flavor packed recipe and nutrient dense, too!
Such a pretty and colorful taco! I bet it tastes amazing!
Really great video…love the music,color and feel of the whole piece. Looks so simple to make with most ingredients on hand.
Thank you so much for watching!
Be careful with the dry beans – kidney beans need safety boiling before cooking if included and in my 30 years of vegetarian slow cooker eating I wouldn’t expect dry pulses to really cook properly on the low setting in just 6 hrs. Maybe it’s time I bought a more modern slow cooker, they could be faster?!
This was a mixed bag of beans, and it cooked surprisingly fast! I have a newer crockpot though, so maybe that’s it!
What size is your crockpot? I’d like to try doubling this recipe. Thanks!
I have mini 2 quart one. If you double it in a regular size crockpot, it should work!
Your video turned out great. Congratulations! So happy to have found your site.