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Charred Broccoli Tacos with Smashed Black Beans & Romesco
2 or 4 Serving Dinner

Charred Broccoli Tacos

with Smashed Black Beans & Romesco

Taco Tuesday might just be our favorite day of the week—and these high fiber, high protein tacos are ready to rise to the occasion. In just half an hour, you’ll have an easy weeknight dinner *without* a drive-thru run.

Tags: High-Protein Less Prep Chef's Choice High Fiber
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
730
FAT
35g
CARBOHYDRATES
82g
PROTEIN
30g

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INGREDIENTS

  1. 1/4 cup cashews
  2. 6 oz organic black beans
  3. 6 yellow corn tortillas
  4. 6 oz broccoli florets, cut into bite-size pieces
  5. 1/4 cup romesco sauce
  6. 2 oz Treeline® dairy-free sour cream
  7. 2 tbsp olive oil (from your kitchen)
  8. Salt (from your kitchen)
Allergens: soy, tree nuts (cashew), wheat
Tools: Aluminum foil, Small saucepan with lid, Large nonstick skillet
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
730
FAT
35g
CARBOHYDRATES
82g
PROTEIN
30g

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INSTRUCTIONS

1
Toast the cashews

Toast cashews in large nonstick skillet over medium heat until golden brown, 3 to 4 minutes. Transfer cashews medium bowl. Set skillet aside for step 3.

2
Make the chipotle black beans

Combine black beans, just ½ tsp chipotle morita, a pinch of salt, and ½ cup water in small saucepan. Bring to simmer over medium-high heat and cook until warmed through and water has reduced slightly, 2 to 3 minutes. Smash beans with back of fork until they start to stick together and become creamy. Cover to keep warm. (TIP: Use more chipotle morita if you prefer more spice.)

3
Heat the tortillas and char the broccoli

Add tortillas, one at a time, until warm and pliable, 1 to 2 minutes per side. Transfer to plate and cover to keep warm. Heat 2 tbsp olive oil in same skillet over medium-high heat. Add broccoli and a pinch of salt and cook until browned and crisp-tender, 2 to 4 minutes per side.

4
Serve

Divide warm tortillas between plates. Top with black beans and charred broccoli. Dollop with romesco and sour cream and sprinkle with cashews. ¡Buen provecho!

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