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Braised Bean Tacos with Avocado Pico, Cashew Lime Crema & Quinoa Tortillas



For the Tacos

For Cashew Crema

For the Tortillas

Optional Toppings:


  1. In a pot, combine beans, vegetable broth, tomato paste, cumin, paprika, coriander and thyme then bring to a boil then cover, reduce to a simmer for 15-20 minutes
  2. In a bowl, whisk together quinoa flour, water and salt and set aside to thicken
  3. In a food processor or high speed blender, combine cashews, water, paprika, lime juice and salt and pepper to taste and puree until smooth and creamy
  4. In a pan, heat ½ tsp oil over medium then scoop ¼ cup tortilla batter into pan and gently spread with spatula into a thin circle and cook 4-5 min per side, then repeat with remaining batter
  5. Remove half of beans to a bowl then to the remaining beans add salt and pepper to taste then smash with a potato masher or the back of a fork
  6. Spread smashed beans onto the tortilla then scoop beans on top and top with optional toppings and cashew lime crema


Keywords: gluten free, dairy free, vegan

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