Mushroom and Walnut Taco Mince Bowls

Ingredients

• 400 g chestnut mushrooms
• 150 g walnut halves
• 400 g tinned black beans
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 2 tbsp soy sauce
• 3 clove garlic cloves
• 300 g cooked white rice
• 1 lime
• 1 tbsp sunflower oil

Method

1. 1

   Pulse the walnuts in a food processor until they form a coarse crumb. Roughly chop the mushrooms and pulse briefly until they resemble mince.

2. 2

   Heat the oil in a large frying pan. Add the crushed garlic and cook for 1 minute, then add the mushroom and walnut mixture.

3. 3

   Cook over a high heat for 8–10 minutes until the moisture has evaporated and the mixture is golden. Add the smoked paprika, cumin and soy sauce, and stir well.

4. 4

   Drain and rinse the black beans, add to the pan and cook for a further 3 minutes until heated through.

5. 5

   Serve over cooked rice with a squeeze of fresh lime juice.