Everyday Tacos

Great news: Tacos are one of the easiest dishes to make plant-
based — and they’re absolutely delicious! Smoky black beans,
bold spices, and loads of fresh veggies create a hearty meal that
can be made in minutes. What’s more, it's got everything you need
nutritionally to feel satisfied, energized, and well-nourished. Bonus
that this is one that the whole family will love!
Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients
1 tsp cumin seeds
1 cup onion (chopped)
1 cup red bell pepper (chopped)
1 cup organic tomatoes (chopped)
1 ½ cups black beans (home cooked or BPA-free canned)
1 Tbsp ground cumin
½ tsp chili powder
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
¼ tsp salt (optional)
¼ tsp ground black pepper (optional)
2 Tbsps lime juice (freshly squeezed)
8 organic tortillas (whole grain or corn)
½ cup organic salsa (homemade or your favorite fresh store
brand)
 1 large avocado (seed removed, cut into cubes)
1 batch garlic cashew cream (link in Chef’s Notes)
¼ cup cilantro (optional, chopped)
¼ cup jalapeño (optional, chopped)
hot sauce (optional, to taste)
8 wedges lime (1–2 limes)

Directions
1. Heat the cumin seeds on medium heat in a large stovetop pan
until fragrant (about a minute), tossing often.
2. Add the onions, peppers and tomatoes. Cook until the onions
are translucent, about 3–4 minutes. Add 1–2 tablespoons of
water as needed to deglaze the pan, stirring occasionally.
3. In the meantime, add the black beans to a large bowl. Mash half
of the beans with a potato masher or fork.
4. Transfer the beans to the onion, pepper and tomato mixture.
Turn down the heat to medium and stir well to combine. Add
the ground cumin, chili powder, garlic powder, onion powder,
paprika, salt, if using, and lime juice. Stir well once again and
turn off the heat.
5. Assemble your tacos: Warm the tortillas on medium heat on a
stovetop griddle (you’ll probably have to warm 2 at a time).
Warm each side for 1–2 minutes (just until warm, not crispy).
6. Place the tortillas on a plate and fill with your toppings: Add 1–2
heaping tablespoons of the bean mixture, 1 tablespoon of salsa,
1 tablespoon of avocado, and 1–2 teaspoons of garlic cashew
cream. Add cilantro, jalapeno and hot sauce, if using, to taste.
7. Serve with lime wedges and enjoy!

Chef's Notes
Substitutions
Instead of black beans use kidney beans, pinto beans or other
beans of choice.
For the onion, use white, yellow or red.
Flour-free
Use lettuce wraps (Romaine, collards, or Swiss Chard) instead of
tortillas.
Prep Ahead
Prepare the garlic cashew cream ahead of time and store in an
airtight container in the refrigerator for up to 5 days or in the
freezer for up to 30 days.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5
days.