Servings: 8 tacos
Ingredients
- 1 pack of soft shell tortillas I used whole-wheat
- 1 can of chickpeas drained and rinsed
- 1 can of black beans drained and rinsed
- Pickled Purple Cabbage Slaw Basically cabbage & onions in vinegar,oil & salt
- 1 ripe Avocado mashed
- 1 Tbsp Fresh Cilantro
- 2 Tbsp Olive oil
- 2 Cups soaked raw Cashews
- 1 Cup unflavoured & unsweetened Plant milk
- 1/4 Tsp garlic powder
- 2 Tbsp Chilli Powder
- 2 Tbsp Cumin Powder
- 3 Tsp salt
- 1/3 small white onion chopped
- 1 Cup water
Instructions
Garlicky Cilantro Dressing:
- Into a blender add in the plant milk, soaked cashews, cilantro, garlic powder, 1tsp salt, olive oil.
- Blend on high speed until its a nice silky creamy texture.
Chickpeas:
- Set a pan to medium heat and place just enough oil in your pan to cover the bottom surface.
- Sauté your chickpeas for 5 minutes, add in 1 tsp salt, 1tbsp cumin powder, 1tbsp chili powder.
- Mix those seasonings in then add in 1/2Cup water and cover your pan and let it cook until the liquid is reduced.
Black Beans:
- Set a pan to medium heat and place just enough oil in your pan to cover the bottom surface.
- Sauté your onions until translucent then add in the black beans, 1Tsp salt, 1tbsp cumin powder, 1 tbsp chili powder.
- Mix those seasonings in then add in 1/2 cup water, mash half of your amount of black beans, stir to combine everything together and cover your pan and let it cook until the liquid is reduced.
- Done! Now you can dress your Tacos, start with adding your mashed avocado then chickpeas, black beans, slaw then top with dressing.
Notes
Tried this recipe?Let us know how it was!