Crispy Black Bean Tacos

Bahan-bahan (8 porsi)

• ½ cup (56g) walnuts, (broken up into pieces)
• 8 ounces (227g) cremini mushrooms, (roughly chopped (tough stems removed))
• ¼ cup (20g) nutritional yeast
• 1 teaspoon porcini mushroom powder ((optional, see Note 1))
• 1 (15 oz / 425g) can black beans
• 3 tablespoons (42g) olive oil or avocado oil, (more for cooking tacos)
• 4 fat cloves garlic ((20g), finely chopped)
• 1 tablespoon chili powder ((2 tsp for less heat))
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 ½ teaspoons dried oregano ((or Mexican oregano))
• ¾ teaspoon kosher salt
• ~ 10 twists of black pepper
• ½ cup (120g) mild salsa, (strained of excess liquid)
• 8 to 12 taco-sized flour tortillas ((see Note 2))
• 1 to 1 ½ cups (100 to 150g) shredded vegan cheese ((see Note 3))
• 5 -Minute Chipotle Crema
• Lime Pickled Onions ((see recipe card 3) (optional, see Note 4))
• 2 to 3 cups (~100g) shredded lettuce