Charred Broccoli Tacos

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. Set skillet aside for Step 3. (4-serving meal: use 2 tsp olive oil).

Add black beans, just ½ tsp 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. Smash beans with the back of a spoon or a potato masher until the mixture thickens. (4-serving meal: use 1 tsp chipotle morita powder, 1 cup water). TIPS: Use more of the morita powder if you prefer more spice.

Wrap tortillas in foil and place in the oven until heated through, 5 to 6 minutes. Heat 2 tbsp olive oil in the 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). TIP: If you have a gas stove, you can heat the tortillas directly over a low flame instead. Use tongs to flip the tortillas until warmed through and lightly browned on both sides. You can also wrap tortillas in a clean dish towel and warm in the microwave for 15 to 30 seconds to soften.

Divide the tortillas between plates. Top with black beans and charred broccoli. Add romesco and a dollop of sour cream and sprinkle with cashews. ¡Buen provecho!