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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


  1. 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.
  2. 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.
  3. 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.