Celeriac & Walnut Tacos
Black Bean and Corn Salsa
Ingredients
- ½ cup walnuts
- 8 oz celeriac (celery root), peeled and cut into 1-inch pieces
- 2 Tbsp corn oil
- 1 clove garlic, finely chopped
- 1 tsp chili powder
- ¾ tsp ground cumin
- ¼ tsp crushed red pepper
- ¼ tsp salt plus a pinch, divided
- ⅛ tsp onion powder
- ⅛ tsp dried oregano
- ½ cup water
- ½ cup julienned peeled jicama and/or radishes
- 1 Tbsp lime juice
- 8 corn tortillas, warmed
- 1 ripe avocado, sliced
- ½ cup fresh salsa or pico de gallo
- ¼ cup fresh cilantro
Instructions
- Toast walnuts in a medium skillet over medium heat until fragrant, about 2 minutes. Pulse in a food processor to coarsely chop. Transfer to a small bowl.
- Pulse celeriac in the food processor until chopped into ¼-inch pieces.
- Heat oil in the pan over medium heat. Add the celeriac and cook, stirring occasionally, until tender, about 5 minutes. Add the walnuts and garlic and cook, stirring, for 30 seconds. Add chili powder, cumin, crushed red pepper, ¼ tsp salt, onion powder and oregano; cook, stirring, for 30 seconds. Add water and simmer until mostly absorbed but still saucy, 1 to 2 minutes. Remove from heat and cover to keep warm.
- Mix jicama (and/or radishes) with lime juice and the remaining pinch of salt.
- Serve the celeriac mixture in tortillas topped with the jicama (and/or radishes), avocado, salsa (or pico de gallo) and cilantro.
Side Dish Ingredients
- 1 (15-oz) can black beans, rinsed and drained
- 1 cup frozen whole kernel corn, thawed
- 1 large tomato, chopped
- ½ cup peeled, chopped jicama
- 2 green onions, thinly sliced
- 1 fresh jalapeno pepper, seeded and finely chopped
- 2 Tbsp snipped fresh cilantro
- 2 Tbsp lime juice
- ¼ tsp salt
- ¼ tsp ground cumin
Side Dish Instructions
- In a bowl, toss together black beans, corn, tomato, jicama, green onions, jalapeno, cilantro, lime juice, salt and cumin.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 16 | |
| Calories |
371
|
35
|
406
|
| Fat (g) | 24 | 1 | 25 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 7 | 1 | 8 |
| Carb (g) | 38 | 5 | 43 |
| Fiber (g) | 9 | 1 | 10 |
| Sodium (mg) | 428 | 106 | 534 |
EatingWell Meal Plan
This recipe selected from the eMeals EatingWell Meal Plan.
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