Pickled Vegetables:
1/2 cup fresh lime juice
1 1/2 teaspoons sugar
3/4 teaspoon sea salt
8 radishes, thinly sliced
2 medium jalapeno peppers, thinly sliced
1 large clove garlic, thinly sliced
Walnut Chorizo Crumble:
1 1/2 cups black beans, rinsed and drained
2 cups California walnuts
3 tablespoons olive 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 ground chipotle
1 teaspoon ground cumin
1 teaspoon ground coriander
Tacos:
16 whole wheat tortillas
olive oil
thinly sliced romaine lettuce
fresh cilantro leaves
lime wedges
To make pickled vegetables: In small bowl, stir lime juice, sugar and sea salt. Stir in radishes, jalapenos and garlic slices; let stand 30 minutes to pickle.
To make walnut “chorizo” crumble: In food processor, pulse beans and walnuts until coarsely chopped. Add 2 tablespoons oil, white vinegar, paprika, chili powder, oregano, salt, chipotle, cumin and coriander; pulse until mixture is finely chopped and resembles ground meat, stirring several times and moving mixture from bottom of food processor bowl to top to evenly mix.
In large nonstick skillet over medium heat, heat remaining oil. Add “chorizo” mixture and cook 10 minutes, or until mixture is browned and resembles ground meat, stirring frequently.
To prepare tacos: Brush each tortilla lightly with oil. On skillet over medium-high heat, cook briefly to brown on both sides, keeping warm in foil until all tortillas are cooked.
Remove pickled vegetables from liquid and discard garlic slices. Fill each tortilla with equal amounts “chorizo” and pickled vegetables. Garnish with lettuce and cilantro; serve with lime wedges.
