Why recepie famous for?
These refried bean tacos are a simple, healthy plant based dinner idea: they’re full of flavor and served with a smoky chipotle cream.
Ingredients
1 recipe Easy Refried Black Beans or Homemade Refried Beans (or 1 1/2 cups Instant Pot Refried Beans)2 cups shredded green cabbage
1/2 red bell pepper
1/2 yellow bell pepper
1/4 teaspoon kosher salt
2 tablespoons fresh lime juice (1 lime)
Fresh ground black pepper
8 One Degree Organics sprouted corn tortillas
1 large handful cilantro leaves
For the chipotle cream*
1 recipe Cashew Cream (or substitute 1 cup sour cream for non-vegan option)
1 tablespoon adobo sauce (from 1 can chipotle peppers in adobo sauce)
Instructions
Start soaking the cashews for the chipotle cream (1 hour in advance is best; you can do 30 minutes if you have a high speed blender. Or, you can soak the night before and refrigerate until making the cream).Make the Supremely Simple Black Beans.
Meanwhile, thinly slice the cabbage. Thinly slice the peppers (cut off the rounded edges of the peppers so that the peppers are straight). Juice the lime. Just before serving, mix together the cabbage, peppers, lime juice, kosher salt and several grinds of black pepper in a large bowl.
After the cashews have soaked, make the cashew cream using these instructions, adding in the adobo sauce with the rest of the ingredients to make chipotle cream.
Warm the tortillas**, or char them by placing them on grates above an open gas flame on medium heat for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.
To serve, place refried beans in a tortilla, top with cabbage and pepper slaw, chipotle cream, and some torn cilantro leaves.
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