1. Preheat oven to 425°F. Scrub potatoes; prick with a fork several times. Place potatoes directly on oven rack or use a pan. Bake for 55 to 60 minutes.
2. Meanwhile, combine walnuts and black beans in a food processor; pulse until coarsely chopped. Add 2 Tbsp. oil, enchilada sauce, vinegar, and taco seasoning to food processor; pulse again until mixture is the size of grains of rice; set aside.
3. Remove potatoes from oven and cool slightly, about 10 minutes. Cut potatoes open lengthwise and fluff with a fork.
4. Heat remaining oil in a large skillet over medium heat. Transfer walnut mixture to skillet and cook until it is browned and resembles ground meat; stir frequently. Divide mixture evenly among potatoes.
5. Top with pico de gallo, avocado, radish, and cilantro, as desired.

Each serving contains: 368 calories, 11 g fat, 2 g saturated fat, 0 g trans fat, 0 mg cholesterol, 1097 mg sodium, 60 g carbohydrates, 8 g fiber, 6 g sugar, 10 g protein. ","Daily values: 5% vitamin A, 24% vitamin C, 6% calcium, 20% iron.