Ingredients

1 can pinto beans, drained and rinsed - you can substitute with black beans or any other type

1 medium head of cauliflower, cored and cut into pieces to fit your food processor

1/2 cup onion, coarsely chopped

1/4 cup chopped walnuts

2 Tbsp chili powder

1/4 tsp chipotle powder

1 Tbsp smoked paprika

2 tsp cumin powder

1 tsp onion powder

1 tsp garlic powder

Instructions

1. Preheat a large non-stick skillet over medium high heat. Add the pinto beans to the skillet.

2. Put all remaining ingredients in a food processor and pulse until you achieve a ground beef type consistency. Careful not to over-process or you will have mush.

3. Pour mixture into the skillet and stir into the pinto beans. Cook for 10-15 minutes, stirring occasionally. Reduce heat and cook for another 10 minutes or so until the cauliflower is tender and mixture is heated through, stirring occasionally.

4. Season to taste if needed.

5. Serve with corn or flour tortillas, or as a topping on a taco salad. Top with salsa, sliced avocado, tomatoes, greens, and plant-based sour cream.

Serves 4-6