Charred Broccoli Tacos

Preheat the oven to 450°F. Drain and rinse the black beans. Peel the garlic and mince just 1 clove. Trim the end of the broccoli crown stem, and slice florets and remaining stem into large pieces. Drain and chop the roasted red peppers. Roughly chop the cilantro leaves and stems.

Wrap peeled garlic cloves in foil with 1 tsp olive oil and a pinch of salt. Roast until fork tender, 10 to 12 minutes. Add cashews to a large nonstick skillet over medium heat and toast until golden brown, 3 to 4 minutes. Transfer to a medium bowl. TIP: We will use this skillet again in a later step.

Add minced garlic, chopped red peppers, chopped cilantro, red wine vinegar, oregano, 2 tsp olive oil, and a pinch of salt to the bowl with the toasted cashews and stir the red pepper chimichurri.

Add beans, chipotle morita powder, a pinch of salt, and ½ cup water to a small saucepan. Bring to a simmer over medium-high heat and cook until water reduces slightly, 2 to 3 minutes. Transfer to a food processor, add roasted garlic cloves, and process until smooth, 12 to 15 pulses. TIPS: We suggest starting with just half the chipotle morita powder if you are sensitive to spice. You can use a potato masher instead of the food processor to mash the beans.

Wrap tortillas in foil and place in the oven until heated through, 5 to 6 minutes. Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add sliced broccoli and a pinch of salt and let cook, undisturbed, until broccoli begins to brown, 2 to 3 minutes. Stir the broccoli and continue to cook until crisp tender, 3 to 4 minutes. TIP: Crisp-tender means the vegetables will still have some crunch.

Divide the tortillas between plates. Top with garlicky black beans and charred broccoli. Add red pepper chimichurri and a dollop of sour cream. Dig in!