Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped (about 1 cup)
  • 1 jalapeño pepper, seeded and minced (optional)
  • 1 teaspoon chili powder (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • 1/4 teaspoon ground cumin (1.25 ml)
  • 1 (15-ounce) can black beans, rinsed and drained (approx. 425g)
  • 1/2 cup vegetable broth (120 ml)
  • 1 tablespoon lime juice (15 ml)
  • Salt and black pepper to taste
  • 1 cup raw cashews, soaked in hot water for at least 30 minutes (approx. 150g)
  • 1/2 cup water (120 ml)
  • 2 tablespoons lime juice (30 ml)
  • 1 chipotle pepper in adobo sauce, chopped (plus 1 teaspoon adobo sauce)
  • 1/4 teaspoon salt (1.25 ml)
  • 12 corn or flour tortillas
  • Toppings of your choice: shredded lettuce, diced tomatoes, avocado, fresh cilantro, vegan cheese shreds, hot sauce, lime wedges

Instructions:

  1. Prepare the Chipotle Crema: Drain the soaked cashews and combine all crema ingredients in a blender. Blend until completely smooth and creamy. Adjust consistency with a little more water if needed. Set aside.
  2. Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, bell pepper, and jalapeño (if using) and cook for another 5 minutes, until slightly tender.
  3. Spice It Up!: Stir in chili powder, smoked paprika, and cumin. Cook for 1 minute, until fragrant.
  4. Black Bean Magic: Add the black beans and vegetable broth to the skillet. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
  5. Finishing Touches: Stir in lime juice and season with salt and pepper to taste. Mash some of the beans with a fork to create a creamier texture.
  6. Warm the Tortillas: Warm the tortillas according to package directions (or in a dry skillet).
  7. Assemble the Tacos: Fill each tortilla with the black bean mixture, top with Chipotle Crema, and your favorite toppings.
  8. Serve Immediately: Garnish with fresh cilantro and a squeeze of lime.