Vegan Tacos with Cashew Cream

Vegan tacos are a plant-based take on the traditional taco, which typically consists of a tortilla filled with various ingredients. In the case of vegan tacos, meat and dairy are replaced with a colorful array of vegetables, legumes, grains, and plant-based sauces. This allows for a diverse range of flavors and textures, making vegan tacos not only a healthier alternative but also a delicious one.

Embark on a flavorful journey with Zesty Vegan Tacos featuring creamy cashew topping! This delightful recipe combines black beans, fresh veggies, and spices for a vibrant, nutritious meal that everyone will love. Perfect for plant-based eaters and those looking to explore new tastes, these customizable tacos are as delicious as they are healthy. Discover how to create this satisfying dish layered with flavors that enhance any dinner experience. Perfect for gatherings or a quick weeknight dinner!

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Ingredients

1 cup cooked black beans (canned, rinsed, and drained)

1 medium avocado, diced

1 medium red bell pepper, diced

1 small red onion, finely chopped

1 cup corn (fresh, frozen, or canned)

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

8 small corn or flour tortillas

Fresh cilantro, for garnish

Lime wedges, for serving

For the Cashew Cream:

1 cup raw cashews (soaked in water for at least 2 hours, then drained)

1/4 cup water (more if needed for consistency)

2 tablespoons lemon juice

1 garlic clove

Salt, to taste

Instructions

Prepare the Cashew Cream: In a high-speed blender, combine the soaked and drained cashews, water, lemon juice, garlic, and a pinch of salt. Blend until smooth and creamy, adding more water if necessary to reach your desired consistency. Taste and adjust seasoning as needed. Set aside.

Sauté the Vegetables: In a skillet over medium heat, add a splash of olive oil. Once hot, add the finely chopped red onion and sauté for about 3-4 minutes until translucent. Add the diced red bell pepper and corn, cooking for another 3-5 minutes until the peppers are tender.

Season the Filling: Add the cooked black beans to the skillet along with the ground cumin, smoked paprika, salt, and pepper. Mix well until everything is heated through, about 2-3 more minutes. Remove from heat.

Warm the Tortillas: In a separate dry skillet, warm each tortilla over medium-low heat for about 30 seconds on each side, or until they are pliable and slightly charred.

Assemble the Tacos: On each tortilla, layer a generous scoop of the bean and vegetable mixture. Top with diced avocado, a drizzle of cashew cream, and fresh cilantro. Serve immediately with lime wedges on the side for added zest.

Enjoy your Vegan Tacos!

Prep Time, Total Time, Servings: 15 minutes | 25 minutes | Serves 4