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Black Bean Tacos with Cashew Sour Cream
Plant-based / Vegan / Main Dish / Vegetarian
(80 votes, average: 3.74 out of 5)
Loading...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
Ingredients
8 Nicoyan Corn Tortillas (or store-bought corn tortillas with a short list of ingredients)
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
Directions
- Use the back of a fork to partially mash the Perfect Crockpot Beans, leaving about half whole. Taste and adjust seasoning as needed.
- 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.
- 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.
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