Happy Taco Tuesday everyone! Taco Tuesday has officially become my favorite weekly holiday because I love seeing what kind of new taco I can come up with each week. This week I came up with these spicy red bean tacos. I really love hot sauce and all things spicy, so I wanted to make a taco so spicy it didn’t even need hot sauce – I put hot sauce on everything. Well, success!!! Man, these tacos burned my mouth, but it was such a nice contrast to the cool and zesty cashew cream sauce.
I served these tacos with some fresh lime wedges because lime juice taste so good on spicy Mexican food. In fact, last year I was telling everyone “lime juice with hot sauce is my new hot sauce.” I couldn’t get enough of the combination.
I hope you give this recipe a try, and if you do, please let us know how it turned out in the comments below!
Spicy hot red beans and fresh veggies wrapped in a warm flour tortilla and topped with a cool and zesty cashew cream sauce.
Ingredients
- 1 can red beans or bean of choice
- 1/4 cup onions, diced
- 1 clove garlic, diced
- 1 tbsp vegan margarine
- 2 tsp crushed red pepper
- 1 tsp chili powder
- 1 tsp cayenne pepper
- Pinch of sea salt
- 1 cup raw cashews
- 1/2 cup water
- 1/4 cup fresh lime juice
- 1 tsp garlic powder
- 1 tsp coriander
- 2 tsp olive oil
- Pinch of sea salt
- Dash of lime zest
- Iceberg lettuce
- Red cabbage, shredded
- Carrot, shredded
- Scallions
Instructions
- Add vegan margarine, garlic, and onions to a sauce pan and simmer on medium-low heat for a few minutes.
- Add beans and remaining ingredients, and simmer for another 5 to 10 min.
- Soak the cashews in water overnight or boil them for 15 min.
- Add cashews, lime zest, lime juice, and spices to a food processor and process on high until smooth.
- Turn food processor down to low and slowly drizzle in olive oil. Chill in the fridge until ready to serve.
