Crispy Black Bean Tacos with Lime Crema
From: Ian Seddon's Cookbook
🥘 Ingredients
- fat garlic cloves 4
- black beans 2
- hemp seeds/hearts 2 tbsp
- salsa 8 oz
- chipotle peppers in adobo sauce 2-3
- adobo sauce from the chipotles in adobo 1 tbsp
- ground cumin 2 tsp
- smoked paprika 1 tsp
- Kosher
- taco-sized high-protein tortillas 8-12
- shredded vegan cheddar cheese 2-4 oz
- Avocado
- medium lime 1
- Cashew Cream 8 tbsp
- cilantro leaves and tender stems 1 handful
- romaine lettuce 8 oz
- Lime Pickled Shallots 4 forkful
Depending on the size of your tortillas and how much Black Bean Filling you add per tortilla, you will have enough filling for anywhere between 8-12 tacos. Not a fan of cilantro? You can use flat-leaf parsley here (make sure to omit the thick stems). Storage: Store the Black Bean Filling, Lime Crema, and all of the toppings separately in the fridge for about 4 days. When ready to eat, assemble and cook the tacos following steps 2 and 3. If you run out of tortillas, warm up the Black Bean Filling in a nonstick frying pan and serve over rice with crema dolloped on top. If you have leftover assembled tacos, reheat in a hot frying pan with a bit of oil, flipping after a few minutes, until crispy and warmed through. Fill with lettuce, shallots, and crema right before serving. Nutrition boost: For more veggies, fill your tacos with pico de gallo (or chopped tomatoes). Add more hemp seeds to the filling for even more protein.
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1For the black bean filling: fat garlic cloves , black beans , hemp seeds/hearts , salsa , chipotle peppers in adobo sauce , adobo sauce from the chipotles in adobo , ground cumin , smoked paprika , Kosher salt and freshly cracked black pepper, taco-sized high-protein tortillas , shredded vegan cheddar cheese , Avocado oil or other neutral-flavored oil. For the lime crema: medium lime , Cashew Cream , cilantro leaves and tender stems , romaine lettuce , Lime Pickled Shallots .
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2Make the Black Bean Filling. In a food processor, add the garlic and blend until finely chopped. Add the beans, hemp seeds, salsa, chipotle peppers (and adobo sauce if using), cumin, paprika, a pinch of salt, and pepper to taste. Blend briefly until well combined but not so long that it’s completely pureed; you want a bit of texture.
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3Prep the tacos. Spread ⅓ cup ( timer ) of the Black Bean Filling onto 1 tortilla, keeping it away from the edges to prevent it from spilling into the pan. Sprinkle with 1 to 2 tablespoons ( timer to 13g) of vegan shredded cheddar cheese (if using), and fold the tortilla in half. Repeat with 2 more tacos.
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4Pan-fry the tacos. Heat a large skillet over medium heat for 2 to 2 ½ minutes with a few drizzles of avocado oil, spreading it out with a paper towel. Add 3 tacos and cook for 1 ½ to 2 ½ minutes, or until golden brown and crisp on the bottom. Flip and cook another 1 to 2 minutes on the second side. While the tacos cook, prepare the remaining tortillas with filling and cheese, then fry the remaining tacos, adding more oil to the pan as needed. TIP: To keep cooked tacos warm, place on a sheet pan in a 250°F / 120°C oven.
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5While the tacos cook, prepare your side salad (if you’re making one) and make the Lime Crema. Stir the lime zest and 2 tbsp of lime juice into the Cashew Cream. Fold in most of the cilantro, if using. Taste, adding more lime juice to taste or salt as needed
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6Assemble the tacos. Carefully pry open each tortilla and add a small handful of shredded lettuce, followed by some Lime Pickled Shallots. Drizzle each taco with some Lime Crema and garnish with reserved cilantro, if using. Serve with your side salad, if you made one.