Ingredients

The following ingredients have 6 Servings
  • 1 batch tofu walnut taco meat
  • 1 batch Spanish Rice or cilantro lime rice
  • 1 can black beans OR restaurant style instant pot black beans
  • 1 cup corn
  • 1/2 cup pico de gallo (can also use regular salsa if that's all you have)
  • 1 avocado
  • 1 cup chopped romaine or green leaf lettuce
  • Chopped cilantro to top
  • 8 small tortillas (corn, flour, or other)
  • 1 cup cashews
  • 3/4-1 cup water (start with 3/4 and add more as needed)
  • 1/2 cup fresh chopped cilantro
  • 2 tbsp lime juice
  • 1 clove garlic
  • 1/2 tsp salt
  • Black pepper to taste

Instruction

  • Prepare the Spanish rice and taco meat if you have not done so already. 
  • In a bowl, combine the drained and rinsed black beans, corn, and salsa/pico de gallo.
  • In a high speed blender, blend all of the ingredients for the cilantro lime crema until completely smooth. Depending on your blender, you may need to let it run for a good minute to make sure the cashews process completely. Soaking the cashews overnight makes this process much easier!
  • Taste and adjust seasoning as desired. 
  • Assemble the tacos by warming the tortillas on the stove and then adding in spanish rice, taco crumbles, lettuce, black bean/corn salsa, avocado and the cilantro lime crema. Enjoy!