Old School Tacos
Remember those tacos you would have on a school night and you couldn’t wait until the next night for leftovers again? My vegan version is made with a combination of quinoa, mushrooms, black beans, and spices and it will bring you back to being a kid again!
1 cup cooked quinoa 1 cup mushrooms, chopped 1 can black beans, drained & rinsed 1 cup onion, chopped 1 cup water 1/4 tsp garlic powder 1 tbsp chili powder 1/2 tbsp cumin 1/2 tbsp paprika 1/2 tbsp oregano shredded lettuce diced tomatoes sliced black olives hard shell corn tortillas hot sauce, optional 1 cup raw cashews 1 clove garlic 2 tbsp apple cider vinegar 1/3 cup nutritional yeast
1 cup water
MAKE THE FILLING
Cook the quinoa in a rice cooker or on your stove top.
In another large pan on your stove, add in the chopped onion and 1 cup of water. Cook a few minutes, then add in the chopped mushrooms, drained and rinsed black beans, garlic powder, chili powder, cumin, paprika, and oregano.
Once the quinoa is done, add in 1 cup and mix together.
MAKE THE CASHEW CREAMA
In your Vitamix, food processor, or blender, combine the raw cashews, garlic, apple cider vinegar, nutritional yeast, and water and blend until smooth.
Assemble the tacos and add as many toppings as you’d like!