Drain walnuts. Put them into a food processor and pulse until you have meat like crumbles. *Be careful not to over process or you will end up with walnut butter.
Chop onions, garlic, and peppers very fine.
Add oil to a large skillet (*we are using a 12" cast iron skillet to go directly into the oven), and saute your onions and peppers until translucent (about 2-3 minutes).
Add in the garlic for 1 more minute.
Sprinkle the taco seasoning across and stir to combine.
Add in tomatoes and chili, crumbled walnuts, soy sauce and lime juice.
Cook for 10 minutes, stirring every few minutes.
Add in 1 1/2 cups prepared nacho cheese, corn and black beans. Stir together. Cook for another 3 minutes.
*If using an oven safe skillet, add your frozen tater tots to the top. *If you are not, transfer mixture to a 9x13 casserole dish and then add the tater tots to the top
Top with vegan shredded cheese.
Bake for 35-40 minutes or until tater tots have cooked through. Broil for a few seconds after if desired for a crispier tots, careful not to burn.
Remove carefully and serve with remaining nacho cheese or any of your favorite taco toppings.