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Almond Taco Filling

Author: Molly Patrick of Clean Food Dirty Girl


  • 1 cup raw almonds 150g
  • 1 cup canned red kidney beans rinsed and drained (170g)
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne powder double it if you like spicy
  • 1/4 teaspoon salt
  • 1 teaspoon balsamic vinegar


  • Place the almonds into your food processor and pulse for about 20-30 seconds, until the almonds are well chopped. There shouldn't be any huge pieces of almonds, but it shouldn’t be totally fine like flour either.
  • Add the kidney beans, red chili powder, cumin powder, coriander powder, garlic powder, cayenne powder, salt and balsamic vinegar and pulse for about 20-30 seconds, until the mixture is mixed up. The consistency should be a bit chunky, not smooth like paste. Add salt if needed.
  • Place in a container and store in the fridge just like that. Use this mixture for tacos, burritos or salads. You can heat it up in a skillet or have it cold.