Black Bean Pecan Tacos with Lime Pepita Cream

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Black Bean Pecan Tacos with Lime Pepita Cream- a healthy option for taco night that will knock your socks off! #vegan

I know a red, white and blue dessert would be much more fitting, considering the upcoming holiday weekend, but waiting another week to share these with you would be ludicrous! With a capital L.

So it’s okay, go ahead and enjoy your hot dogs and hamburgers, baked beans, potato salad, coleslaw and maybe even a little festive dessert. But when you get back to your normal routine in your kitchen, you’re definitely going to want to make these bad boys.

They’re packed with fiber, iron, antioxidants and protein, AND they taste incredible.

Black Bean Pecan Tacos with Lime Pepita Cream- a healthy option for taco night that will knock your socks off! #vegan

So let’s talk about how easy they are to make! Because I know you guys are like me and you appreciate a healthy plant-based meal that doesn’t take seventy-two years to cook.

First off, using a food processor for this recipe saves a ridiculous amount of time so I hope you’ve got one. It’s my most used kitchen appliance and I don’t know what I would do without it.

To make the filling all you have to do is throw everything into that little magical bowl and pulse a few times, until it’s all mixed together and has a slightly chunky texture.

Black Bean Pecan Tacos with Lime Pepita Cream- a healthy option for taco night that will knock your socks off! #vegan

Then you place the mixture on a baking sheet and cook it in the oven for 15 minutes and VOILA!

Your delicious black bean pecan taco “beef” is ready to go.

Black-Bean-Pecan-Tacos-with-Lime-Pepita-Cream__thumb.jpg

Pretty awesome, right?

The filling isn’t really spicy, there’s just a hint from the jalapeno, but if you have little ones and you’re worried about it being too much then you can just leave it out.

Now of course, any good taco has a few toppings so we can’t leave those out. Rather than using dairy cream or cheese, you can make a super healthy plant-based cream from soaked pumpkin seeds, lime juice and a pinch of salt. Again, just throw everything into the processor (or blender) and blend until smooth.

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It’s crazy simple and SO delicious!

In addition to the lime pepita cream, I also topped them with my Chipotle-inspired corn salsa and some diced roma tomatoes. All together it made for the best taco I think I’ve ever had. They’re seriously that good!

Please let me know if you try these by leaving a comment or posting a picture on Instagram with the hashtag #makingthymeforhealth. Your feedback means so much to me and it helps keep my creative juices flowing! :)

Black Bean Pecan Tacos with Lime Pepita Cream- a healthy option for taco night that will knock your socks off! #vegan

Black Bean Pecan Tacos with Lime Pepita Cream

Yield: 6 tacos

Prep Time: 15

Cook Time: 10

Total Time: 25

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Ingredients:

  • 1 (15 ounce) can black beans, drained and rinsed
  • 1/3 cup pecans
  • 2 garlic cloves
  • 1 jalapeno, cored
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1/3 teaspoon salt
  • 2 teaspoons vegan Worcestershire*
  • 1 tablespoon water
  • 6 corn tortillas
  • suggested toppings: corn salsa, diced tomatoes, shredded cheese, salsa

Lime Pepita Cream

  • 1 cup unsalted pepitas, soaked overnight
  • juice of 3 limes (approx. 1/3 cup)
  • 1/2 cup water
  • salt to taste

Directions:

  1. Start by preheating the oven to 400°F and then line a baking sheet with parchment paper. Combine all of the ingredients for the black bean pecan mixture in a food processor and pulse until ingredients are well combined and a chunky texture is achieved. Scoop the mixture out onto the baking sheet and bake in the oven for 10 minutes, stirring halfway through.
  2. Meanwhile make the pepita cream by placing all of the ingredients in a blender or food processor and blending until smooth. Add more water or lime juice to thin, as needed.
  3. Once the taco filling is done cooking, divide it among the tortillas and top with desired toppings. Serve with lime pepita cream and enjoy!

*Vegan Worcestershire is not gluten-free. You can sub tomato paste or tamari in it’s place if necessary.

Leftovers can be stored in an airtight container for up to 4 days. To reheat the black bean mixture, simply microwave for 30 seconds. It reheats very quickly!

Nutrition Facts are for one taco with lime pepita cream.

Black Bean Pecan Tacos Nutrition 

 

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart

by Sarah on July 1, 2015  //  Dinner, Tacos
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