Sausage & Pinto Bean Tacos

🥘 Ingredients

• pinto beans 1
• salsa of choice 4 oz
• nutritional yeast 1 tbsp
• ground cumin 1 tsp
• dried Mexican oregano or regular oregano 1 tsp
• smoked paprika ½ tsp
• Kosher
• vegan sausage or soyrizo 4
• shredded cabbage labeled “Sausage Tacos” from 5-6 cup
• Pickled Onions 4 forkful
• medium limes 2
• taco-sized high-protein tortillas 8-12
• Herby Crema 12 tbsp

1. 1

   Gather: pinto beans , salsa of choice , nutritional yeast , ground cumin , dried Mexican oregano or regular oregano , smoked paprika , Kosher salt and freshly cracked black pepper, vegan sausage or soyrizo , shredded cabbage labeled “Sausage Tacos” from , Pickled Onions , medium limes , taco-sized high-protein tortillas , Herby Crema .
2. 2

   Prepare your side salad, if you’re making one.
3. 3

   In a bowl, add the pinto beans, salsa, nutritional yeast, cumin, oregano, smoked paprika, and a pinch each of salt and pepper. Lightly smash the beans with a pestle (or a fork or potato masher), being sure to leave some texture.
4. 4

   Crumble the sausage into pieces with your hands (or slice it if it doesn’t crumble).
5. 5

   Heat a large frying pan over medium-high heat (if you’re not using a nonstick pan, add a drizzle of oil). Add the crumbled sausage and use a spatula to break it up into smaller pieces and cook. Stir occasionally until browned and a bit crisp, 4 to 6 minutes. Add in the bean mixture and toss to combine. Cook for 1-2 minutes , or until the beans are warmed through and mixed well into the sausage.
6. 6

   While the sausage cooks, add the shredded cabbage to a bowl. Spoon some of the pickling liquid from the Pickled Onions on top. Juice 1 lime. Squeeze a bit of lime juice on top plus a pinch of salt, then massage the cabbage briefly until lightly softened. Slice the remaining lime into wedges.
7. 7

   Warm the tortillas. Heat a skillet (ideally cast iron, but any kind works) over medium-high heat. Once hot, add each tortilla and cook for 20-40 seconds per side. (Or heat in the microwave.) Stack and wrap tortillas in a dish towel to keep warm.
8. 8

   Before serving, squeeze a bit of lime juice into the Herby Crema to revive the flavors. Taste, adding a pinch of salt or more lime juice as desired.
9. 9

   Assemble: Spread some Herby Crema onto the center of each tortilla, leaving a border around the edges. Top with the sausage-bean mixture, the massaged cabbage, and a few Pickled Onions (and more salsa if desired). Serve with lime wedges and squeeze on top before enjoying. Serve with your side salad, if you made one.