Tacos

Ingredients (For 1 Serving - Makes 2 Tacos):

For the Taco Shells:

• Gluten-free corn tortillas: 2 small

For the Refried Beans:

• Cooked black beans or pinto beans: 1/2 cup (100 g)

• Garlic: 1 clove, minced

• Ground cumin: 1/4 tsp

• Salt: To taste

• Water or vegetable broth: 2 tbsp

For the Filling:

• Shredded purple cabbage: 1/4 cup

• Julienned carrots: 1/4 cup

• Sliced red bell pepper: 1/4 cup

• Avocado: 1/4 medium, sliced

For the Vegan Sour Cream:

• Raw cashews: 2 tbsp (soaked in hot water for 10 minutes)

• Lemon juice: 1 tsp

• Apple cider vinegar: 1/2 tsp

• Water: 1-2 tbsp (for blending)

• Salt: A pinch

Serving Size:

1 serving (2 tacos)

Method:

Prepare the Refried Beans:

1. Heat a non-stick pan over medium heat. Add minced garlic and sauté for 1-2 minutes with a splash of water.

2. Add the cooked beans, cumin, and salt. Mash the beans with a fork or potato masher.

3. Add water or vegetable broth to adjust consistency and cook for 3-4 minutes until creamy.

Make the Vegan Sour Cream:

4. Blend the soaked cashews with lemon juice, apple cider vinegar, water, and a pinch of salt until smooth and creamy. Adjust the consistency with additional water if needed.

Assemble the Tacos:

5. Warm the corn tortillas in a dry skillet over medium heat for 1-2 minutes on each side.

6. Spread a layer of refried beans on each tortilla.

7. Top with shredded cabbage, julienned carrots, sliced bell peppers, and avocado.

Garnish and Serve:

8. Drizzle the vegan sour cream over the filling.

9. Serve immediately with a wedge of lime on the side for extra freshness.

Nutritional Information (Per Serving - 2 Tacos):

• Calories: 250 kcal

• Carbohydrates: 38 g

• Protein: 8 g

• Fat: 10 g