Vegan Tacos with Cilantro Lime Sauce
Vegan Tacos with Cilantro Lime Sauce are healthy 20-minute tacos filled with seasoned pinto beans and rice. They're so easy to make and only take one pot!
Servings: 12 taco sliders
Ingredients
Tacos:
- 12 corn tortillas slider size
- Fresh cilantro
- Fresh onion finely diced
Pinto Bean Filling
- 2 (15-ounce cans) pinto beans drained and rinsed
- ½ cup cooked rice or grain of choice
- 1 cup vegetable broth
- 2 teaspoons onion powder
- 1 teaspoon cumin
- ¾ teaspoon Himalayan pink salt or to taste
- ¾ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon paprika
- ½ teaspoon chili powder
- optional: 1 Tablespoon nutritional yeast
- optional: cayenne pepper for added heat
Cilantro Lime Sauce
- ½ cup raw cashews soaked
- ½ cup fresh cilantro packed and divided
- ¼ cup freshly squeezed lime juice about 3 limes
- ¼ cup water or non-dairy milk
- ¼ teaspoon garlic powder
- ¼ teaspoon maple syrup
- ¼ teaspoon Himalayan pink salt optional
Instructions
Pinto Bean Filling:
- Place the bean filling ingredients into a saucepan. Simmer the bean mix over medium heat for 8-10 min, stirring occasionally.
- While the beans cook, prep the sauce and dice the onion.
- Once most of the liquid in the beans has evaporated, mash a few of them to thicken the filling. Continue cooking over low heat until desired thickness. If they become too dry add a bit more veggie broth, or water.
- Adjust seasonings to taste.
Cilantro Lime Sauce:
- Set aside half of the cilantro.
- Drain and rinse the soaked cashews.
- Place the cashews along with the remaining ingredients into a NutriBullet or equivalent. Blend until the sauce is smooth and creamy.
- Add in the cilantro you set aside and pulse the sauce a few more times to break it up. Don’t over blend, you'll want to leave some flecks of cilantro. If needed, add more non-dairy milk to desired consistency. I usually add a bit more for a thinner sauce.
To Assemble Tacos:
- Place a scoop of bean mix on the tortilla. Top with cilantro lime sauce, diced onion and fresh cilantro. Serve alongside chips and salsa or Spanish rice.
Notes
- Reheat the leftover beans in a small pan with about a teaspoon of water to keep them from sticking.
- For the filling, leftover or frozen rice or grains work well.
- The filling is also a delicious replacement for the refried beans in my potato tacos.
Nutrition
Serving: 2tacos | Calories: 96kcal | Carbohydrates: 16g | Protein: 4g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 162mg | Fiber: 2g | Sugar: 1g
