Black Bean Tacos with Homemade Salsa
Ingredients
Taco shells
- grain free taco shells from Siete Foods
Black beans
- 1 can rinsed black beans
- drizzle of avocado oil
- cumin
- paprika
- chili powder
- garlic powder
- onion powder
Salsa
- 2 large tomatoes
- 1 large garlic clove
- 1/3 cup red onion chunks
- drizzle of olive oil
- pinch of salt
Cashew cream
- 1 cup cashews
- 1/2 cup water
- juice of 1 lemon
- 1 teaspoon salt
Preparation
Microwave the taco shells for 25 seconds to warm them up.
Add a can of rinsed black beans to a pan with a drizzle of avocado oil.
Add cumin, paprika, chili powder, garlic powder, and onion powder to the beans.
Mix and simmer until they crisp up.
Pulse 2 large tomatoes, 1 large garlic clove, 1/3 cup red onion chunks, a drizzle of olive oil, and a pinch of salt in a food processor until mixed consistency, without over-pulsing.
Blend 1 cup cashews, 1/2 cup water, juice of one lemon, and 1 teaspoon salt in a blender until smooth.
Assemble the tacos by filling the warmed shells with the black bean mixture, salsa, and cashew cream.
