Black Bean Tacos with Cashew Sour Cream


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Perfect for leftover crockpot beans, or just an easy weeknight dinner, these black bean tacos are customizable and versatile. Add whatever salsa is in your fridge, a dollop of cashew sour cream, and your favorite taco toppings. Make them with Nicoyan-style corn tortillas for a traditional centenarian meal.

Yield: 4 servings


8 Nicoyan Corn Tortillas (or store-bought corn tortillas with a short list of ingredients)

Cashew Sour Cream

1½ cups Perfect Crockpot Beans (or 1 15-ounce can black beans)

1 medium avocado, sliced

Salsa (store-bought or homemade), for serving

2 limes, cut into wedges

Corn salsa, optional

Cilantro, optional


  1. Use the back of a fork to partially mash the Perfect Crockpot Beans, leaving about half whole. Taste and adjust seasoning as needed.
  2. Heat the tortillas, if necessary. Stack them on a microwave-safe plate and cover with a damp paper towel. Microwave in 30-second bursts until warm.
  3. Fill the tortillas with the black bean mixture and top with salsa, avocado slices, and Cashew Sour Cream. Serve with lime wedges and cilantro to garnish.