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Black Bean Mini Tacos

Super flavorful, black bean tacos topped with chipotle cashew cream!

Servings 3 people


Pickled Shallots

  • 2 shallots, thinly sliced
  • 1 teaspoon apple cider vinegar

Black Beans

  • Sunflower oil, for cooking
  • 1/2 small onion, diced
  • 1 1/2 cups cooked black beans
  • A few shakes of cumin and Mexican oregano

Smashed Avocado

  • 1 avocado
  • 1 tablespoon fresh lime juice, or more to taste
  • Salt

Chipotle Cashew Cream

  • 1/4 cup cashew cream
  • 1 teaspoon chipotles in adobo

Tacos and Garnish

  • 12 Mini corn tortillas
  • Toasted pumpkin seeds


  1. 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.

  2. 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.

  3. To heat the tortillas, place on a parchment lined half baking sheet. Heat the tortillas in a 350 oven for 10 minutes.

  4. 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.

  5. And, to make the chipotle cashew cream, mix the chipotle and the cream.

  6. 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!