Black Bean Tacos with Spicy Cashew Cheese
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 (makes 8 tacos) 1x
- Category: Main
- Cuisine: Mexican
Description
High protein tacos! Flavorful black bean tacos with spicy cashew cheese. Vegan and dairy-free
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 (makes 8 tacos) 1x
- Category: Main
- Cuisine: Mexican
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 (makes 8 tacos) 1x
- Category: Main
- Cuisine: Mexican
Scale
Ingredients
- 2 cups cooked black beans (drained and rinsed if canned)
- 1 tbsp. oil
- 1/2 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
- 1/8 tsp. red pepper flakes:
- 1/4 tsp. dried oregano
- 1/4 tsp. smoked paprika
- 1/2 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
- 3/4 tsp. kosher salt
- 1 tsp. chile powder
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1/2 tsp. garlic powder
- 8 soft taco shells
- Taco toppings! (lettuce, guacamole, sliced radishes, cheese, ect.)
Instructions
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).
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