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Five-spice black bean and cremini tacos with avocado

Gluten-Free, Dairy-Free, Soy-Free, Vegan

4 Servings, 570 Calories/Serving

20 – 30 Minutes

Creamy red pepper–cashew crema adds vegan richness to our mushroom and black bean tacos, while Chinese five-spice powder brings layered flavor.

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Ingredients

  • 1 or 2 shallots
  • 1 lime
  • 6 or 7 sprigs fresh cilantro
  • 6 ounces shredded Savoy cabbage
  • ¼ pound shredded carrots
  • ½ teaspoon red chile flakes (optional)
  • 16 Mi Rancho 100% corn tortillas
  • ¾ pound cremini mushrooms
  • Five-spice dry blend (cornmeal - arrowroot powder - five-spice powder)
  • 1⅓ cups cooked black beans
  • 1 avocado
  • Sun Basket red pepper–cashew crema (cashew butter - roasted peppers -  lemon juice - fresh garlic - salt)

Chef's Tip

You can turn your remaining tortillas into chips: Heat the oven to 350°F. Cut the tortillas into wedges. On a sheet pan, drizzle the wedges with 1 to 2 teaspoons neutral oil, season generously with salt and pepper, and toss to coat. Bake until crisp, 10 to 12 minutes.

Nutrition per serving

Instructions

1

Prep the slaw

Heat the oven to 200°F.
  • Peel and thinly slice enough shallots to measure ¼ cup.
  • Juice half the lime.
  • Cut half the lime into wedges for garnish.
  • Coarsely chop the cilantro; set aside half for garnish.
In a medium bowl, combine the cabbage, carrots, shallots, lime juice, 1 teaspoon oil, half the cilantro, and as many chile flakes as you like and toss to coat. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal.

2

Warm the tortillas

  • Remove 12 tortillas from the package; save the rest for another use.
Lay a damp kitchen towel on a sheet pan. Arrange the 12 tortillas on one end of the towel, overlapping them slightly; cover them with the other end of the towel. Heat in the oven until warmed through and just pliable, 10 to 12 minutes. Remove from the oven and let stand, still covered, until ready to use. Be careful of the hot towel when unwrapping.
While the tortillas heat, prepare the mushroom–black bean mixture.

3

Cook the mushroom–black bean mixture

  • Cut the mushrooms into quarters.
  • In a medium bowl, toss the mushrooms with 1½ teaspoons oil. Add the five-spice dry blend, season with salt and pepper, and toss to coat.
  • Rinse the black beans.
In a large frying pan over medium-high heat, warm 2 to 3 tablespoons oil until hot but not smoking. Add the mushrooms (do not clean the bowl) and cook, stirring occasionally, until browned and starting to crisp, 5 to 7 minutes. Add the beans and ½ cup water; season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, until the beans are warmed through and the sauce is thickened, 2 to 3 minutes. Transfer the bean mixture to the bowl used for the mushrooms and season to taste with salt and pepper.
While the mushroom–black bean mixture cooks, prepare the avocado.

4

Prep the avocado

Cut the avocado in half. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.

5

Serve

Set out the tortillas, mushroom–black bean mixture, slaw, red pepper–cashew crema, avocado, lime wedges, and remaining cilantro. Invite everyone to assemble their own tacos.

Kids Can!

  • Juice half the lime.
  • Toss together the slaw.
  • Arrange the tortillas for warming.
  • Toss the mushrooms.
  • Rinse the black beans.

Calories: 570, Protein: 15g (30% DV), Fiber: 17g (68% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 4g, Saturated Fat: 3g (15% DV), Cholesterol: 0mg (0% DV), Sodium: 310mg (13% DV), Carbohydrates: 74g (25% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV). Contains: Tree Nuts

Sodium does not include pantry salt; for reference, ½ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.