1 minute read
Sheet Pan Tacos With Cashew Jalapeño Crema
Makes 9 tacos | 45 minutes
1 medium cauliflower
2 bell peppers
½ red onion
1 15 oz can black beans
1–2 tbsp avocado oil
Taco Seasoning
1 tbsp chili powder
1 tsp cumin
1 tsp garlic powder
½ tsp oregano
¼ tsp sea salt
¼ tsp pepper
Cashew Jalapeño Crema
½ cup raw cashews
½ avocado
1 small jalapeño (remove most of the seeds)
¼ cup lime juice
1 garlic clove
½ cup water
9 Siete Grain Free Taco Shells
Optional: cilantro and extra avocado (roughly chopped)
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Cut the cauliflower into small florets and the red onion and peppers into 1" pieces.
3. Prepare the taco seasoning by adding all the spices together in a small bowl. In a medium bowl, toss the vegetables with 1–2 tbsp oil. Add 4 tsp of taco seasoning (you will have some seasoning left over) and toss again to evenly coat. Spread the vegetables out in a single layer on the baking sheet and roast in the oven for 30 minutes, tossing halfway through.
4. Meanwhile, soak the cashews in very hot water for 30 minutes.
5. Rinse and drain the black beans, then toss the beans in 2 tsp of the taco seasoning. After the vegetables have been roasting for 30 minutes, add the black beans to the baking
Robin
IG: @greenseggsandyams sheet and roast 7 more minutes. The vegetables should be slightly golden and crisp, while the beans will look a little dried out.
6. While the beans and vegetables are roasting, prepare the crema. Drain the water from the cashews, and add the cashews, along with all the other crema ingredients to a high-speed blender. I find the cup attachment on the blender works best in this situation. Blend until smooth. If the mixture is too thick to blend well, add about 2 tbsp of water and continue blending until smooth. Set aside.
7. To serve, fill the taco shells with the vegetables and beans and top with the crema, extra avocado, and cilantro if desired.
8. Store leftovers separately, and simply reheat the veggies before assembling.
