Mushroom-Walnut Tacos Dorados

Remove the sun-dried tomatoes from soaking water and reserve the water. Add tomatoes, walnuts, just half the paprika, nutritional yeast, and 1 tsp salt to a food processor. Pulse until walnut meat looks like bread crumbs, 8 to 10 pulses. Add mushrooms and pulse until they resemble grains of rice, another 5 to 7 pulses.

Heat 2 tsp vegetable oil in a large nonstick skillet over medium heat. Add mushroom-walnut meat and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Add just 2 tbsp Mojo Rojo and cook for 1 minute. Remove from heat, add to a small bowl, and cover to keep warm. TIP: Save skillet for step 4.

Add black beans, reserved soaking water, ¾ cup water, remaining paprika, garlic, cumin, chili powder, and ½ tsp salt to a small saucepan. Bring to a simmer, cover, and cook until beans are softened, 8 to 10 minutes. Uncover the saucepan and turn heat down to low. Use a large spoon to stir the beans and gently smash beans against the side of the saucepan. Continue smashing until they form a creamy, thick texture. Cover to keep warm.

Add 1 tbsp vegetable oil to the same large nonstick skillet over medium heat. Add 3 tortillas in a single layer. Add 2 tbsp mushroom-walnut meat to one side of each tortilla and fold tortilla in half. Cook until crispy, 1 to 2 minutes per side. Transfer to a plate and sprinkle with salt. Repeat with remaining tortillas.

Add pickled jalapeños, reserved pickling liquid, peppers, radish, a pinch of salt, and 1 tbsp olive oil to a small bowl and stir to combine. Divide mushroom-walnut tacos dorados between two large plates and top with remaining Mojo Rojo. Serve with smashed frijoles and spicy radish salad. Tuck in!