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A classic Mexican taco recipe turns into a vegan treat when you trade walnuts for the beef. Sounds crazy; tastes crazy-good.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Add pepper and onion. Cook 3 to 5 minutes or until crisp-tender, stirring occasionally. Add the tempeh, garlic, Mexican seasoning blend, and salt. Cook 6 to 8 minutes, or until heated through and tempeh is lightly browned, stirring occasionally. Remove from heat. Stir in walnuts.

  • Spread purchased guacamole over each tortilla, then top evenly with lettuce. Spoon warm tempeh mixture over lettuce. Top with salsa, cilantro, and cheese.


Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts

429 calories; 21 g total fat; 5 g saturated fat; 4 g polyunsaturated fat; 2 g monounsaturated fat; 15 mg cholesterol; 668 mg sodium. 208 mg potassium; 41 g carbohydrates; 9 g fiber; 6 g sugar; 20 g protein; 0 g trans fatty acid; 2405 IU vitamin a; 89 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 59 mcg folate; 0 mcg vitamin b12; 267 mg calcium; 3 mg iron;


1 Ratings
  • 5 star values: 1
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