Black Bean Tacos with Cabbage Slaw And Lime Crema
This will become your favorite go-to plant-based recipe for taco night. Filling and flavorful, healthy and protein-rich this Mexican flavored entree is sure to be a crowd pleaser.
For the Cabbage Slaw
For the Black Beans
For lime crema
For serving
For the cabbage slaw
  1. Combine all of the ingredients in a large bowl. Mix and set aside to allow the flavors to meld.
For the black beans
  1. In a medium sauce pan, stir to combine the black bean ingredients. Continue stirring on high heat to bring to a boil and then turn the heat to down to simmer for about 10-15 minutes or until most of the liquid has evaporated and the mixture has thickened.
For the cashew crema
  1. In a blender, process all ingredients until smooth. If not using a high speed bender, this may take a few minutes.
To serve
  1. Preheat oven to 350°F. Wrap taco shells in tin foil and bake for 5 minutes or until heated. Alternatively, warm individually in a pan on medium heat. Fill taco shells with beans, slaw, lime crema and desired toppings.