
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.
Nutrition (per serving)
Get Recipes Delivered
INGREDIENTS
- 1/4 cup cashews
- 6 oz organic black beans
- 6 yellow corn tortillas
- 6 oz broccoli florets, cut into bite-size pieces
- 1/4 cup romesco sauce
- 2 oz Treeline® dairy-free sour cream
- 2 tbsp olive oil (from your kitchen)
- Salt (from your kitchen)
Nutrition (per serving)
Get Recipes Delivered
INSTRUCTIONS
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.
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.)
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.
Divide warm tortillas between plates. Top with black beans and charred broccoli. Dollop with romesco and sour cream and sprinkle with cashews. ¡Buen provecho!
SIMILAR RECIPES

Sweet Potato Black Bean Tacos with Peach Kimchi & Citrus Aioli

Mojo Rojo Black Bean Tacos with Swiss Chard & Charred Lemon

Buffalo Cauliflower Quesadillas with Jalapeño Mango Salsa & Ranch

Fiesta Corn Flatbreads with Cashew Cheese & Smashed Avocado
