This recipe brings me back to summer days and despite the fact it’s only February I think it is important to bring a little sunshine to our plates! The good news is that we made it through January and although there is still a long way to go until spring or summer, it’s time to mix up the usual ‘comfort food’ winter recipes.
This black bean taco recipe is easy to make for a midweek dinner, but if you want to go out with it and serve it at a dinner party, then add the cashew sour cream and pineapple salsa, you won’t regret the extra little effort!
The whole recipe is naturally vegan but it will please meat eaters too as I tried it out with my family and they all loved it.
You can use hard shell tacos or use small tortillas and place them folded in half onto an upside down muffin tray. Put in the oven for about 3-4 mins to slightly crisp them up just before serving.
Serve with shredded lettuce, sliced tomatoes, jalapeños peppers or with any of your favourite toppings.
To take this recipe to the next level please serve with this super yummy pineapple salsa and cashew nut sour cream!