Charred Broccoli Tacos

Preheat the oven to 450°F. Add whole garlic cloves to a sheet of foil, drizzle with 1 tsp olive oil, sprinkle with salt, and wrap garlic in the foil. 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 cashews to a medium bowl. (4-serving meal: use 2 tsp olive oil) TIP: We will use this skillet again in a later step.

Add minced garlic, red peppers, cilantro, red wine vinegar, oregano, 2 tsp olive oil, and a pinch of salt to the bowl with toasted cashews and stir the roasted pepper chimichurri. (4-serving meal: use 4 tsp olive oil)

Add black 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. (4-serving meal: use 1 cup water) TIPS: Use just half the chipotle morita powder if you’re sensitive to spice. You can use a potato masher instead of a food processor if you prefer.

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 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. (4-serving meal: use 4 tbsp olive oil) TIPS: Crisp-tender means the vegetables will still have some crunch. For the 4-serving meal, heat tortillas in batches.

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