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Walnut Veggie Tacos

From: Walnut Marketing Board

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Serves 6


Walnuts replace the meat in these hearty, healthy, quick tacos. You can also use this mixture to make taco salads.


  • 1 can (14-oz) regular or unsalted diced tomatoes, undrained (or 1-½ cups chopped fresh tomatoes)
  • 2 cups diced zucchini (about 2 medium)
  • 2 tablespoons taco seasoning mix (half of a 1.35-oz. packet )
  • 2 tablespoons water
  • 1 can (14-oz) black beans, rinsed and drained
  • ¾ cup frozen or canned corn kernels
  • ¾ cup chopped California walnuts
  • 6 taco shells or 6” flour or corn tortillas


  1. Heat tomatoes and zucchini in a wide skillet. Bring to a simmer and cook uncovered 3 minutes.
  2. Stir in taco seasoning, 2 tablespoons water, black beans and corn. Cover and simmer 5 minutes. Stir in walnuts. Let stand 1-2 minutes for sauce to thicken.
  3. Serve in taco shells or soft tortillas with choice of condiments like lettuce, cheese, sour cream, or avocado slices.

Rosemary Mark for the Walnut Marketing Board

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