Another Taco Tuesday idea! I know I post a lot of tacos on this blog, but is there an easier dinner? I love making tacos any night of the week, but I purposely make them on Tuesdays because I like the idea of having a fun food tradition in my little nuclear family.
Today, I made everyone’s tacos before bringing them to the table instead of the usual build-your-own. I found these little corn tortillas by a company called Vermont Tortilla Company and I couldn’t wait to make dinner. I seasoned cooked black beans and onions with cumin and Mexican oregano and topped it with smashed avocados, quick pickled shallots and chipotle cashew cream. Oh, and I can’t forget the toasted pumpkin seeds. Love that crunch!
Note: For the chipotle cashew cream, you can buy chipotles in adobo or make your own. And here is the recipe for the cashew cream.
Black Bean Mini Tacos
Super flavorful, black bean tacos topped with chipotle cashew cream!
- 2 shallots, thinly sliced
- 1 teaspoon apple cider vinegar
- Sunflower oil, for cooking
- 1/2 small onion, diced
- 1 1/2 cups cooked black beans
- A few shakes of cumin and Mexican oregano
- 1 avocado
- 1 tablespoon fresh lime juice, or more to taste
Chipotle Cashew Cream
- 1/4 cup cashew cream
- 1 teaspoon chipotles in adobo
Tacos and Garnish
- 12 Mini corn tortillas
- Toasted pumpkin seeds
To make the pickled shallots, add the thinly sliced shallots to a small jar or bowl. Add the apple cider vinegar and mix around. Every few minutes, go in a mix around being sure that all of the shallots are getting some love from the apple cider vinegar. The goal is to have softened, pickled shallots by the time the rest of the taco fixings are ready.
To make the black beans, heat some sunflower oil in a cast iron or nonstick skillet on medium heat. Add the diced onions and cook until translucent, about 5 minutes. Add the black beans and season with a few shakes of cumin and oregano. Use a potato masher to mash most of the black beans into the onions. Keep the beans warm on low heat.
To heat the tortillas, place on a parchment lined half baking sheet. Heat the tortillas in a 350 oven for 10 minutes.
In the meantime, to make the mashed avocado, add the avocado to a bowl and mash with the back of a fork. Add one tablespoon of lime juice and mix well. Taste and adjust for more lime juice. Season with salt.
And, to make the chipotle cashew cream, mix the chipotle and the cream.
To assemble the tacos, remove the tortillas from the oven and top with a big spoonful of beans, top with avocado, shallots, and chipotle cashew cream. Sprinkle with toasted pumpkin seeds. Enjoy!
2 thoughts on “Taco Tuesday: Black Bean Mini Tacos”
mmm. . . the Black Bean Mini Tacos look wonderful.