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Black Bean Tacos with Goldenberry Slaw Recipe
Behind every great taco is an even greater salsa or slaw, and in this case, it’s the latter. This citrusy, colorful slaw tops a base of protein-rich black beans, a chipotle cream sauce, and of course, a generous serving of sliced avocado.
INGREDIENTSFor the Goldenberry Slaw: 2 cups shredded green cabbage 1 cup shredded red cabbage 1 carrot, grated ⅓ cup Navitas Organics Goldenberries, chopped very fine ½ tsp. sea salt 2 Tbsp. olive oil 2 Tbsp. fresh lime juice For the Chipotle Cream: ½ cup Navitas Organics Cashew Nuts ½ cup water ½ tsp. sea salt 1 tsp. yellow miso 1 tsp. apple cider vinegar ¼ tsp. chipotle powder For the Tacos: 8-10 6-inch organic sprouted corn tortillas, warmed 2 15-ounce cans cooked black beans, warmed 2 avocados, pitted, peeled, and sliced Cilantro, for garnish (optional) |
DIRECTIONSTo make the slaw, combine all the slaw ingredients in a large bowl. Mix well, cover and refrigerate for a minimum of two hours or up to two days. To make the chipotle cream, combine all the cream ingredients in a mini blender. Let sit for 15-30 minutes to allow the cashews to soften, then blend until smooth. To assemble the tacos, lay the tortillas on a flat surface. Fill with beans and drizzle with the chipotle cream. Top generously with slaw, a couple avocado slices and garnish with cilantro, if desired. Serve warm. Makes 8 tacos; serves 3-4 Submitted by Julie Morris | Luminberry |
Behind every great taco is an even greater salsa or slaw, and in this case, it’s the latter. This citrusy, colorful slaw tops a base of protein-rich black beans, a chipotle cream sauce, and of course, a generous serving of sliced avocado.
Ingredients
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 carrot, grated
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⅓ cup Navitas Organics Goldenberries, chopped very fine
- ½ tsp. sea salt
- 2 Tbsp. olive oil
- 2 Tbsp. fresh lime juice
-
½ cup Navitas Organics Cashew Nuts
- ½ cup water
- ½ tsp. sea salt
- 1 tsp. yellow miso
- 1 tsp. apple cider vinegar
- ¼ tsp. chipotle powder
- 8-10 6-inch organic sprouted corn tortillas, warmed
- 2 15-ounce cans cooked black beans, warmed
- 2 avocados, pitted, peeled, and sliced
- Cilantro, for garnish (optional)
For the Goldenberry Slaw:
For the Chipotle Cream:
For the Tacos:
Directions
- To make the slaw, combine all the slaw ingredients in a large bowl. Mix well, cover and refrigerate for a minimum of two hours or up to two days.
- To make the chipotle cream, combine all the cream ingredients in a mini blender. Let sit for 15-30 minutes to allow the cashews to soften, then blend until smooth.
- To assemble the tacos, lay the tortillas on a flat surface. Fill with beans and drizzle with the chipotle cream. Top generously with slaw, a couple avocado slices and garnish with cilantro, if desired. Serve warm.