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


  • 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


  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.

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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