Black Bean Tacos with Cashew Queso
Start by making the cashew queso and guacamole. This should take about 10 minutes and is included in the prep time.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 7 tacos 1x
Ingredients
Scale
- 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)
- 1/2 tsp cumin powder
- 1/2 tsp chili powder
- 1/2 tsp ground coriander
- 1 tbsp nutritional yeast
To Serve
- corn tortillas (flour or lettuce cups work too)
- cilantro
- lime
- Guacamole
- Cashew Queso
Instructions
- Wash and prep all veggies.
- Add oil to a frying pan over medium heat. Add onions and garlic and cook until onion is translucent.
- Add zucchini and spices, mix well and cook 5 minutes or until zucchini gets soft.
- Add black beans and cook until they are warm.
- To serve: Add mixture to warm corn tortillas and top with guacamole, queso, cilantro and lime.
- Mixture will last in fridge at least a week and reheats great!
Notes
Prepped taco filling lasts in fridge about a week.
Find it online: https://modernhomecook.com/black-bean-tacos-with-cashew-queso/