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Roasted Zucchini Black Bean Tacos with Chipotle Cashew Crema

Prep Time20 mins
Cook Time15 mins
Course: Main Course
Servings: 2 servings


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

  • 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


  • 6 tortillas
  • lime slices
  • chopped cilantro


  • 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