Yes, friends I am sharing with you yet another down and dirty mexican recipe. What can I say? My love for quick and easy mexican food has been well documented on this site: lentil tacos, cauliflower and bean tacos, tortilla soup, copycat chipotle burrito bowl , mexican pizza and on and on.
If it’s spicy and has beans in it, I’m probably going to love it.
The inspiration for this meal went something like this: “BL- what do you want for dinner tonight?”
“Lentil Tacos” (which I hear about 4 times a week)
“Mmm… no lentils”
“OK, tempeh tacos”
“Mmm… no tempeh”
How about black bean tacos? With a spicy cashew cheese sauce?
Winner, winner, mexican dinner.
It’s really amazing how flavorful you can make beans. Especially with a can of fire-roasted tomatoes and green chilis. While we go through a lot of jarred tomato products, I only recently began buying the fire-roasted kind to add to soups, chilis and now- tacos.
They are a life changer.
I will say it again, fire roasted tomatoes will change your life. Next time you are grocery shopping (or grocery shopping online as I have been doing recently), pick up a jar- or 8! You will be amazed at how many dishes you end up adding them to. I prefer the Muir Glen brand as they are both organic and BPA free.
So, beans, fire roasted tomatoes, green chilis and a simple cashew cheese sauce. (For first-time cashew users, enjoy my primer on how to make cashew cream)
Since this is a weeknight meal, I think that canned beans are your best bet here. But, and this is a big but, if you love beans as much as I do why not consider making them weekly in a pressure cooker? I tend to make a big batch over the weekend and using a pressure cooker makes the process almost painless. Not only does it make beans dirt cheap, but it also cuts any concerns about sodium or preservatives in cans. For making both grains, beans and vegetable broths, my pressure cooker has paid for itself a thousand times over.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
High protein tacos! Flavorful black bean tacos with spicy cashew cheese. Vegan and dairy-free
- 2 cups cooked black beans (drained and rinsed if canned)
- 1 tbsp. oil
- ½ cup minced white onion
- 2 cloves garlic, minced
- 1 (15oz.) can fire roasted tomatoes
- 1 (4.5 oz) can diced green chilis
- 1 tsp. chili powder
- ⅛ tsp. red pepper flakes:
- ¼ tsp. dried oregano
- ¼ tsp. smoked paprika
- ½ tsp. ground cumin
- pinch salt/pepper to taste (I usually start with 1/4 teaspoon each and go from there) Spicy Cashew Cheese:
- 1 cup raw cashews
- 1 lime, juice and zest
- 2 tbsp. nutritional yeast
- ¾ tsp. kosher salt
- 1 tsp. chile powder
- ½ tsp. ground coriander
- ½ tsp. ground cumin
- ½ tsp. garlic powder
- 8 soft taco shells
- Taco toppings! (lettuce, guacamole, sliced radishes, cheese, ect.)
Black Bean Tacos:
- In a large skillet, heat 1 tbsp. oil over medium-high heat
- Add the minced onion and cook until soft, about 5 minutes.
- Add the spices and minced garlic to the pan and cook another 2 minutes until fragrant.
- Add the black beans, fire roasted tomatoes and green chilis.
- Reduce heat to medium and cook for another 5 minutes until warm.
- Serve on taco shells with spicy cashew cheese and your favorite toppings!For the Cashew Cheese:
- Soak cashews for at least 30 minutes in 2 cups of water.
- Rise and drain cashews.
- Place cashews and remaining ingredients into a blender and puree until very smooth, 2-3 minutes.
- Place the refrigerator until ready to use (leftovers will keep for a week).