Black Bean Pecan Tacos with Lime Pepita Cream
Servings: 6 tacos
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
Instructions
- 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.
- 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.
- Once the taco filling is done cooking, divide it among the tortillas and top with desired toppings. Serve with lime pepita cream and enjoy!
Notes
*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.