Smokey, spicy, delicious tacos! Need we say more? These tacos are a quick, tasty and inexpensive vegan meal and a go-to for us on a busy weekday evening. Plus, they are filling and healthy.
All you need to get these tasty tacos on the table in under 30 minutes are some six-inch tortillas (corn tortillas ideally, but you can use flour too), a can of pinto beans, some red cabbage, pumpkin seeds (also known as pepitas), cashews and a handful of spices.
Start by softening the cashews for the cashew cream. Place them in a small pot and cover with water. Bring the water to a boil and boil the cashews uncovered for five minutes. Once they’re soft, drain them and add them to a small blender of food processor along with the water, lemon juice and salt and blend until very smooth. About 2-4 minutes, depending on the strength of your blender. If you want to save time, you can make the cashew cream in advance and store it in the fridge until it’s taco time.
While the cashews are boiling, open the can of pinto beans and drain a small amount of the liquid inside, leaving a little more than enough to cover the beans. DO NOT RINSE YOUR BEANS. You want to keep some liquid, which will become the sauce.
Heat a medium sauce pan over medium heat. Once it’s hot, add the teaspoon of vegetable oil, then add your spices and stir for 30 seconds. Pour in your beans and the liquid in the can and stir them together with the spices and oil. Cook your beans for 5-7 minutes, stirring regularly until the liquid begins to thicken and the beans are heated through.
Next, you’re going to prep your cabbage. Shred the cabbage using a mandolin, or thinly slice it with a sharp knife. If it’s too thick, it will be tough and unpleasant.
Once your cashew cream, beans and cabbage are ready, it’s time to heat your tortillas. Follow the package directions, or heat a non-stick or cast iron pan over medium-low heat. Once hot, warm your tortillas for roughly 30 seconds per side, being careful not to toast them too much or they’ll get crunchy instead of soft.
While your pan is still hot, add three tablespoons of pumpkin seeds and toast for. 30-60 seconds, or until you hear popping. To assemble your tacos, take one tortilla top with a generous scoop of smokey beans and a handful of cabbage, drizzle with cashew cream and sprinkle on a few toasted pumpkin seeds. Enjoy immediately!
Smokey Bean Tacos
Ingredients
- 6 small taco shells (corn preferred)
- 1-1½ cups purple cabbage, shredded or finely sliced
- 3 tbsp pumpkin seeds (pepitas)
Smokey beans
- 1 tsp vegetable oil
- 1 tsp cumin
- ½ tsp chipotle chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp sea salt
- ¼ tsp ground black pepper
- 540 ml canned pinto beans
Cashew Cream
- ½ cup cashews
- ¼-⅓ cup water
- 1 tbsp lemon juice
- ¼-½ tsp salt
Instructions
- Place cashews in a small pot and cover with water. Bring to a boil and boil for 5 minutes. Drain and rinse cashews.
- While the cashews are boiling, use a mandolin or sharp knife to shred the cabbage into thin strips and set aside.
- Add softened cashews, 1/4 cup of water, lemon juice and salt to a small blender or food processor and blend until smooth. Add up to 1/2 cup of water (total) until desired thickness is reached.
- Open the can of pinto beans and drain a small amount of the liquid inside. DO NOT RINSE your beans. The liquid inside is what you'll use to build a delicious sauce for the beans.
- Place a medium sauce pan over medium heat and once hot, add the tsp of oil. Then, pour in the beans and liquid. Add all the spices and cook for 5-7 minutes, stirring frequently. Once the liquid begins to thicken and the beans are warmed through, remove from heat.
- Heat a cast iron pan (or similar) over medium-low heat. Once hot, warm tortillas on each side for approximately 30 seconds.
- With the pan still warm, add the pumpkin seeds and toast for 30-60 seconds, or until you hear popping.
- To build your tacos, take warm taco shell, top with a scoop of beans, some shredded cabbage, a drizzle of cashew cream and a sprinkle of toasted pumpkin seeds and enjoy!
