If using crunchy taco shells, preheat oven to 325° F.
Add all ingredients to a high speed blender or food processor. Pulse for a few times, just until all ingredients are combined. Be careful to NOT over mix, as walnuts can easily turn to dust and create a paste. Be sure to leave some walnut chunks in the mixture.
If big walnut pieces remain, take them out of the mixture and crush into smaller pieces. Add crushed walnuts back into the mixture.
Bake unfilled taco shells for 6-7 minutes at 325°. Remove from oven and fill shells with pinto beans, walnut taco meat, and vegan shredded cheddar. Return to oven and bake for 8-10 minutes, until cheese is melted.
Optional: broil on high for 1 minute, monitoring carefully. This will brown the shells and melt the cheese nicely. Be sure to not burn shells.
Serve with desired toppings. Enjoy!
