Black Bean Tacos with Cashew Queso

These black bean tacos with cashew queso use black beans and zucchini as the main taco base. Topped with a smoky, creamy cashew queso - they are sure to not disappoint!

I made these black bean tacos with cashew queso from some of the last items in my fridge. Don't you love that? When you have basically no groceries yet somehow manage to pull together a star meal from the bare minimum?! That my friends, is what the Modern Home Cook life is all about. Stepping away from the rigidity of recipes and into your pantry and fridge. Understanding how to use what you have to make some awesome meals.

If you couldn't tell by now, I love tacos. I almost always have tortillas in my pantry, and they serve as the perfect vessel to get whatever mixture you have fried up, into your belly. The black bean zucchini taco filling in these tacos is super tasty. But, the real magic lies in the vegan cashew queso. It's creamy, salty, smoky, and you'll be resisting the urge to eat all of it before dinner is finished cooking.

To Prepare These Tacos

You'll want to start off by making the cashew queso and guacamole. That will take about 10 minutes. Then whip up the taco filling, heat up some tortillas of choice (feel free to use flour tortillas or lettuce cups), and your off to a quick, easy dinner in no time!

Home Cook Hacks/Substitutions

If your looking to meal prep these, make the queso and taco filling ahead of time. Then reheat the filling, make some guac while it's cooking and serve.

Feel free to use whatever veggies and beans you have on hand. Alternatively, you can add chicken or turkey!

Black Bean Tacos with Cashew Queso

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Print Recipe

Start by making the cashew queso and guacamole. This should take about 10 minutes and is included in the prep time.

• Author: Emily Marrs
• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Total Time: 28 minutes
• Yield: 7 tacos 1x

Ingredients

Scale 1x2x3x

• 1 medium zucchini (diced)
• 1 medium yellow onion (diced)
• 3 cloves garlic (minced)
• 1 can black beans (drained and rinsed)
• 1 tsp coconut oil (or oil of choice, or water)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt (to taste)
• ½ tsp cumin powder
• ½ tsp chili powder
• ½ tsp ground coriander
• 1 tbsp nutritional yeast

To Serve

• corn tortillas (flour or lettuce cups work too)
• cilantro
• lime
• Guacamole
• Cashew Queso

Instructions

1. Wash and prep all veggies.
2. Add oil to a frying pan over medium heat. Add onions and garlic and cook until onion is translucent.
3. Add zucchini and spices, mix well and cook 5 minutes or until zucchini gets soft.
4. Add black beans and cook until they are warm.
5. To serve: Add mixture to warm corn tortillas and top with guacamole, queso, cilantro and lime.
6. Mixture will last in fridge at least a week and reheats great!

Notes

Prepped taco filling lasts in fridge about a week.