The Best black bean tacos with spicy cashew cheese

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Ingredients

2 cups cooked black beans (drained and rinsed if canned)
1 tbsp. oil
½ cup minced white onion
2 cloves garlic, minced
1 (15oz.) can fire roasted tomatoes
1 (4.5 oz) can diced green chilis
1 tsp. chili powder
⅛ tsp. red pepper flakes:
¼ tsp. dried oregano
¼ tsp. smoked paprika
½ tsp. ground cumin
pinch salt/pepper to taste (I usually start with 1/4 teaspoon each and go from there)
Spicy Cashew Cheese: 
1 cup raw cashews
1 lime, juice and zest
2 tbsp. nutritional yeast
¾ tsp. kosher salt
1 tsp. chile powder
½ tsp. ground coriander
½ tsp. ground cumin
½ tsp. garlic powder
8 soft taco shells
Taco toppings! (lettuce, guacamole, sliced radishes, cheese, ect.)

Instructions

Black Bean Tacos:

  1. In a large skillet, heat 1 tbsp. oil over medium-high heat
  2. Add the minced onion and cook until soft, about 5 minutes.
  3. Add the spices and minced garlic to the pan and cook another 2 minutes until fragrant.
  4. Add the black beans, fire roasted tomatoes and green chilis.
  5. Reduce heat to medium and cook for another 5 minutes until warm.
  6. Serve on taco shells with spicy cashew cheese and your favorite toppings!

For the Cashew Cheese:

  1. Soak cashews for at least 30 minutes in 2 cups of water.
  2. Rise and drain cashews.
  3. Place cashews and remaining ingredients into a blender and puree until very smooth, 2-3 minutes.
  4. Place the refrigerator until ready to use (leftovers will keep for a week).