Spiced Pinto Bean Tacos with Queso

🥘 Ingredients

• raw cashews 1 cup
• good-quality creamy vegan yogurt ½ cup
• roasted salsa of choice ½ cup
• nutritional yeast 2 tbsp
• drained pickled jalapeños 2 tbsp
• pickled jalapeño brine 2 tbsp
• ground cumin 1 tsp
• chili powder ½ tsp
• smoked paprika ½ tsp
• A
• small red onions sliced 4 oz
• of kosher salt 2 pinch
• of organic cane sugar 2 pinch
• lime juice 2 tbsp
• cans pinto beans 2
• shy cup roasted salsa of choice 8 oz
• nutritional yeast 2 tbsp
• ground cumin 2 tsp
• smoked paprika 1 tsp
• kosher salt ¼ tsp
• A
• medium-sized flour tortillas 8-10
• Avocado
• small handfuls shredded lettuce 3 oz
• medium lime 1

1. 1

   For the queso sauce, divided: raw cashews , good-quality creamy vegan yogurt , roasted salsa of choice , nutritional yeast , drained pickled jalapeños , pickled jalapeño brine , ground cumin , chili powder , smoked paprika , A generous amount of freshly cracked black pepper. For the lime pickled onions (see note 1): small red onions sliced , of kosher salt , of organic cane sugar , lime juice . For the taco filling: cans pinto beans , shy cup roasted salsa of choice , nutritional yeast , ground cumin , smoked paprika , kosher salt , A few cracks of freshly cracked black pepper. For the other ingredients: medium-sized flour tortillas , Avocado oil or neutral-flavored oil, small handfuls shredded lettuce , medium lime .
2. 2

   Start the Queso Sauce. If you have a high-powered blender, cover the cashews with boiling water and soak for 10-15 minutes . If you don’t have a high-powered blender, add your cashews to a saucepan, cover with water, and bring to a boil for 15 minutes.
3. 3

   Make the Lime Pickled Onions (see Note 1). Slice the onion as thinly as you can with a mandoline (or sharp knife). Add the onions to a shallow bowl, and sprinkle the salt and sugar on top, then squeeze on the lime juice. Toss with your hands to combine, ideally stirring once or twice until ready to serve the dish.
4. 4

   Make the Taco Filling. In a medium bowl, add the pinto beans along with all of the other filling ingredients and stir well (see Note 2). Lightly smoosh the beans with a pestle (or a fork or the back of a wooden spoon), but be sure to leave some texture. Taste, adding more salt if needed.
5. 5

   Assemble the tacos. Scoop about ¼ to ⅓ cup (80 to 90g) of Taco Filling onto one half of each tortilla, then fold over and lightly press to seal. TIP: If saving leftovers, only assemble as many tacos as you’ll eat.
6. 6

   Cook the tacos. Heat a large frying pan over medium heat for 2 minutes . Add a drizzle of oil and spread out in a thin layer using a paper towel. Once shimmering, add 4 prepared tacos (or as many as your pan will fit without overlap). Cook for 3 minutes on the first side, until golden and crisp. Flip, and cook for 90 seconds to 2 minutes on the second side. Repeat with the remaining tacos, adding more oil to the pan as needed, and cooking only 90 seconds per side, as the pan will be hotter.
7. 7

   While the tacos cook, finish making the Queso Sauce. Once soaked, drain the cashews and rinse with fresh water. Add to a high-powered blender or food processor along with the remaining queso ingredients (but don’t add any salt yet). Blend until thick, creamy, and smooth, scraping down the sides as you go. If it's too thick, add 2 tbsp of water (if your salsa is runny, you may not need the water). Taste for seasoning, adding salt to taste, more pickled jalapeños for tangy heat, or more nutritional yeast for cheesy flavor. Store half of the sauce ( timer cup) for the Queso Salad in a sealed jar or airtight container in the fridge for about 1 week.
8. 8

   Serve (see Note 3): Spoon a generous amount of Queso Sauce on top of the tacos, about 2 tablespoons (25g) per taco. Top with the Lime Pickled Onions and shredded lettuce. If desired, serve with lime wedges and squeeze on top before enjoying.