Am i a bit obsessed with this chipotle cashew crema? …. yes.
Loving this spicy, tasty, flavor packed roasted zucchini black bean tacos with chipotle cashew crema situation. Every bit has an awesome flavor and texture balance, you can’t go wrong. And, yes… this cashew crema is magic, I made some extra to drizzle on literally everything
Roasted Zucchini Black Bean Tacos with Chipotle Cashew Crema
Servings: 2 servings
Ingredients
Beans and tofu
- 270 g firm tofu
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp oregano
- 230 g black beans
- ½ cup salsa
Roasted zucchini
- 1 zucchini
- 2 tbsp chili powder
- 1 tsp salt
- 1 tbsp oil
Chipotle cashew crema
- ⅓ cup unsalted cashews
- 2 cloves garlic
- 1 tbsp chili powder
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp salt
- 1 limes – juiced
- 1 chipotle pepper
- ½ cup unsweetened plant based milk
- 1 tbsp olive oil
Tacos
- 6 tortillas
- lime slices
- chopped cilantro
Instructions
- Start by cutting the tofu into bite size pieces. Heat the olive oil in a large pan over medium heat, then add the tofu. Add the chili powder, cumin, garlic powder, salt, oregano and beans. Mix everything together until well combined & cook for a minute or two. Add the salsa and cook for a few minutes over low heat, until everything binds together.
- To cook the zucchini cut it into long slices & coat in oil and spices. Cook on the grill, oven or stove top until nice and soft. I cooked in a pan for about 4 minutes per side.
- To prepare the crema, blend everything on high for 1 minute.
- To assemble the tacos add a scoop of the bean/tofu mixture, a zucchini slice, a drizzle of chipotle cashew crema, some cilantro and a squeeze of lime juice