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PLANTFEED// "Blue corn tacos W black bean, chipotle creme & cashew sour cream."//by Kelly Mason





My totally vegan, plant based Blue corn tacos W spicy black bean, chipotle creme & cashew sour cream finished W purple cauliflower, peashoots & fresh lime slices...


This has been one of my most recent top recipes to be sharing and I absolutely fell in love with this Art of plating!






Blue corn tacos W spicy black bean, chipotle creme & cashew sour cream finished W purple cauliflower, peashoots & fresh lime slices



Serve Est. 2

Dish Type. Snack / lunch / dinner

Vegan






INGREDIENTS

* 4-6 blue corn tortillas



BLACK BEANS


* 220g soaked black beans

* 1/2 shallot (diced)

* 2 tsp corriander powder

* 1 1/2 tsp paprika

* 2 tsp cumin powder

* 1/2 tsp chili powder

* A drizzle truffle oil

* Salt & pepper to taste



METHOD


1. Take the black beans and adding a little water place on medium-low heat


2. In a seperate frying pan place on low heat, add a little oil and fry the diced shallots


3. Add the spices to the shallots and cook for a further few minutes then remove from heat and add a drizzle of truffle oil


4. Add the beans to the spiced shallots and remove from heat.







CHIPOTLE CREME


* 1/4 cup soaked cashews

* 2 tbsp agave syrup

* juice of 1/2 fresh lime

* 1 dried chipotle (deseeded)

* 1 tsp cumin powder

* A drizzle truffle oil





METHOD


1. Take a bowl and add all ingredients


2. Transfer to a hand blender and blend until smooth






CASHEW SOUR CREAM


* 1/4 cup soaked cashews

* 1 tbsp nutritional yeast

* 1 tsp apple cider vinegar

* Juice of 1 small fresh lemon

* Salt to taste




METHOD


1. Take a bowl and add all ingredients


2. Transfer to a hand blender and blend until smooth (Note: you may need to add a little water)








TOPPINGS


* A handful of fresh peashoots

* 1 tbsp chopped fresh corriander

* 1/4 cup purple cauliflower

* 1 fresh lime (sliced)







Enjoy totally, completely & with all of your being.