I love Taco Tuesdays. This is my version of Black Bean Tacos. They assemble in minutes and pack intense flavour and taste. Served with my Cashew Crema. This is an easy, delicious and healthy knockout meal. I used store-bought corn tortillas which made this dinner assemble in less than 30 minutes.

Completely vegan, made with natural ingredients. Enjoy these tacos with my homemade Cashew Crema that assembles in minutes using your pantry staples.

Black Bean Tacos with Cashew Crema

Servings

Ingredients

• 1 Can Black Beans, drained 540 mls / 19 Ounces
• 1 Sweet bell pepper, chopped
• 1 Avacado, pealed pitted and sliced lengthways
• 2 Tablespoon Oil
• 1 onion chopped
• 2 Cloves Garlic minced
• 1/4 Cup Tomato sauce
• 1/2 Teaspoon Himalayan salt (or pink salt)
• 1/2 Teaspoon Chilli Flakes
• 1/2 Teaspoon Ground Cumin
• 1/2 Teaspoon Smoked Paprika
• 1/2 Lemon
• Chopped fresh Cilantro for garnish Optional
• 8 (6 inch) Corn Tortillas warmed
• Cashew Creme Sauce Link in Recipe Notes below

Servings Ingredients 1 Can Black Beans, drained 540 mls / 19 Ounces 1 Sweet bell pepper, chopped 1 Avacado, pealed pitted and sliced lengthways 2 Tablespoon Oil 1 onion chopped 2 Cloves Garlic minced 1/4 Cup Tomato sauce 1/2 Teaspoon Himalayan salt (or pink salt) 1/2 Teaspoon Chilli Flakes 1/2 Teaspoon Ground Cumin 1/2 Teaspoon Smoked Paprika 1/2 Lemon Chopped fresh Cilantro for garnish Optional 8 (6 inch) Corn Tortillas warmed Cashew Creme Sauce Link in Recipe Notes below

Instructions

1. Place a heavy skillet/saucepan on medium heat and add the oil.
2. When the oil is hot and shimmers, add the chopped onion and cook until soft.
3. Add the minced garlic and cook until the garlic is soft and fragrant.
4. Add the salt, chilli flakes and ground cumin and mix until all blended.
5. Add the tomato sauce, black beans and sweet bell pepper and cook until the peppers soften (5-7 minutes). Stirring frequently. Add the smoked paprika and squeeze on the juice from the lemon at the end of cooking and stir to combine.
6. Remove from heat and let come to warm temperature.
7. Lay out the warm tortillas, spoon on the black bean mixture, layer on the avocado slices, sprinkle on the cilantro and drizzle with the Cashew Crema.

Recipe Notes

Link to my Cashew Crema