Lunch · Easy
Lunch · Easy
These tacos prove that plant-based food can be bold, satisfying, and deeply flavourful. The smoky black beans are seasoned with chipotle and cumin, while cashew crema adds cool creaminess.
Drain and rinse black beans, cook in pan with spices and chipotle.
Mash lightly, season and keep warm.
Mix diced tomato, onion, coriander, lime for pico de gallo.
Warm tortillas in a dry pan until lightly charred.
Assemble tacos and top generously with crema and pico.
💡 Tip: This recipe keeps well in an airtight container in the fridge for up to 3 days. For best results, store any sauces or dressings separately and combine just before serving.
