Black Bean Tacos with Goldenberry Slaw
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 avocado.
INGREDIENTSFor the Goldenberry Slaw: 2 cups shredded Green Cabbage 1 cup shredded Red Cabbage 1 Carrot, grated 1/3 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 Cashews 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 |
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