WALNUT CHORIZO TACO SALAD

SERVES 4 PORTIONS

FOR THE WALNUT CHORIZO

1 lb. (455 g) walnuts

3 tbsp. (45 ml) apple cider vinegar

2 tbsp. (15 g) ground ancho chili powder

1 tbsp. (9 g) garlic powder

1 tsp. ground cumin

1 tsp. ground coriander

1 tsp. salt

1/2 tsp. dried oregano

1/2 tsp. dried thyme

1/2 tsp. freshly ground black pepper

1/8 tsp. ground cinnamon

1/8 tsp. ground cloves

2 bay leaves

FOR THE SALAD

4 large flour tortillas

1 lb. (455 g) green leaf lettuce, chopped

1 can (15 oz., or 425 g) black beans, rinsed and drained

1/4 tsp. ground cumin

1/8 tsp. salt

1 cup (180 g) chopped tomato

1/2 cup (80 g) diced red onion

1/4 cup (35 g) sliced black olives

1/4 cup (60 g) Silky Sour Cream

1 batch of Simple Guacamole (optional)

1/2 cup (130 g) Roasted Chipotle Salsa (optional)

2 tbsp. (2 g) minced fresh cilantro

NUTRITIONAL VALUES

Calories: 1055kcal
Fat: 74.6g (6.5g S.Fat)
Carbs: 69.2g
Protein: 43g
Sugar: 8.3g
Sodium: 771mg

<b sytle="font-size:12pt;"><u>METHOD</u></b>
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<n style="font-size:10pt;">TO MAKE THE WALNUT CHORIZO
Pulse the walnuts in a food processor until they are the size of coarse sand. In a food processor, combine the apple cider vinegar, chilli powder, garlic powder, cumin, coriander, salt, oregano, thyme, pepper, cinnamon, garlic, and bay leaves.
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Heat the walnut mixture in a large skillet over medium-high heat. Brown the chorizo for 10 minutes, stirring occasionally, before reducing to a low heat and covering with a lid to keep warm.
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<br></br>
<n style="font-size:10pt;">TO MAKE THE SALAD
Preheat the oven to 180°C/350°F. Place the tortillas in four large ovenproof bowls, making pleats to allow them to sit flush with the bottom. Bake the shells for 10 minutes with a small ovenproof bowl inside to help it hold its shape. Bake for 2 minutes more after removing the inner bowl. Allow the tortilla shells to cool for 5 minutes in the bowls.
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Distribute the lettuce between the shells. In a mixing bowl, combine the black beans, cumin, and salt, and divide the beans among the salads. Add the walnut chorizo, tomato, onion, and black olives on top.
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Serve each salad with a dollop of Silky Sour Cream, Simple Guacamole, and Roasted Chipotle Salsa, topped with a sprinkle of minced cilantro.
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RECIPE NOTES

Remove the Silky Sour Cream from the recipe to make it soy-free.