You’ve never had queso like this — and you won’t miss the orange stuff!

Black Bean Tacos with Cashew Cream Sauce

Yield: 3-4

Ingredients

  • Queso Blanco:
  • ¾ cup cashews, soaked for 4-6 hours (or overnight), then drained
  • 1 ¼ cup vegetable broth
  • 3 tbsp nutrition yeast
  • 2 cloves garlic
  • 2 tsp cumin
  • 1/8 tsp salt
  • 2 tbsp lemon juice
  • 2 tsp EVOO
  • 1 small onion, about 3/4 cup chopped
  • 1 or 2 small jalapeños, chopped and seeded (1 for milder heat)
  • Other ingredients:
  • 2 cups black beans, or 1 15 ounce can, rinsed and drained
  • Corn tortillas, 6-8
  • Garnish:
  • Salsa
  • Guacamole
  • Cilantro
  • Lime
  • Jalapeno slices

Instructions

  1. First make the Queso Blanco. Place the cashews, broth, nutritional yeast, garlic, cumin, salt and lemon juice in a high power blender. Blend until very smooth. In a medium pan over low-medium heat, pour the EVOO and add the onion and jalapeños. Sauté for 3 minutes until the onions are softened and fragrant. The pour the content of the blender over the onions and jalapeños in the pan, and mix well with a spatula. Continue stirring constantly, scraping the sides of the pan, to warm the sauce through. After about 3 minutes, turn off the heat.
  2. Meanwhile, heat the tortillas. Stack them on a microwave-safe plate and cover with a damp paper towel. Microwave in 30-second bursts until warm. Assemble by filling the tortillas with black beans, and pouring the sauce over them. Top with salsa, guacamole, cilantro, lime and jalapeño slices, as desired.
http://teamsherzai.com/black-bean-tacos/


Mind Kind recipes are developed by Dr. Ayesha Sherzai, a practicing neurologist with a culinary and nutrition background. Each recipe is crafted to provide optimum taste, convenience, and health benefits.

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