Walnut Taco Meat Burrito Bowls

Ingredients

• 1½ cupwalnuts
• 8 ozcremini mushrooms, roughly chopped
• 1 tbspolive oil
• 2 tbsptomato paste
• 1 tbspchili powder
• 1 tspground cumin
• 1 tspsmoked paprika
• 1 tspgarlic powder
• 2 tbspsoy sauce
• 1 cuplong-grain rice, dry
• 15 ozblack beans, 1 can, drained and warmed
• 1 cupcorn kernels
• 1 cupsalsa
• 2avocados, sliced
• 1lime, cut into wedges
• cilantro

Method

1. Cook the rice according to the package directions.

2. Pulse the walnuts and mushrooms in a food processor until crumbly, like ground meat. Do not purée.

3. Heat the olive oil in a large skillet over medium-high. Add the walnut mixture and cook, stirring, until the moisture cooks off and it starts to brown.

4. Stir in the tomato paste, chili powder, cumin, paprika, garlic powder and soy sauce with 1/4 cup water. Cook until dark and fragrant.

   ⏱ 6 min

5. Warm the corn in a small pan or microwave.

6. Divide the rice among 4 bowls and top with the taco meat, beans, corn, salsa, avocado, cilantro and lime.