Vegan tacos with walnut filling

Ingredients for 4 servings:

• 350 g wholemeal spelt flour
• 1 tsp baking powder
• 1 pinch of salt
• 8 tbsp oil
• 200 ml water, lukewarm
• 1 onion(s), chopped
• 1 garlic clove(s), chopped
• 200 g walnuts, chopped
• 200 g kidney beans
• 1 chili pepper(s)
• 1 pinch(s) paprika powder, smoked
• 1 pinch(s) of oregano
• 1 pinch(s) cumin powder
• 1 pinch(s) of salt and pepper
• 200 g corn kernels
• 4 tomatoes, sliced
• 1 tbsp coriander leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

makes about 8 – 12 tacos

For the tacos, mix flour, baking powder, and salt. Knead with 5 tablespoons of oil and lukewarm water until smooth. Divide the dough into 8-12 pieces, shape into balls, and let rest, covered, for 30 minutes. Roll out the dough thinly. Fry in a non-stick pan with a little oil over medium heat for 1 minute on each side. Cover with a towel to prevent it from drying out. For the filling, fry the onion and garlic in 2 tablespoons of oil until light yellow. Mix with the walnuts, cooked beans, and spices. Stir in the cooked corn kernels. Fry the mixture in the remaining oil in a large pan. Top the tacos with the tomato slices, fill with the mixture, and serve sprinkled with chopped cilantro.