Ingredients:

• 3/4 cup water
• 1 Tbsp. taco seasoning
• 1/2 Tbsp. minced onion (or 1 teaspoon onion powder)
• 2 cups of black beans, well cooked and drained
• salt (to taste)
• tortillas (6-8 depending on size, we used 6 medium sized corn tortillas)
• 1/2 red onion (optional)
• lime (optional)
• salsa (optional)
• fresh coriander leaves (optional)
• avocado (optional)

Taco Seasoning:

• 1 tablespoon chilli powder
• 1 ½ teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• ½ teaspoon ground paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon dried oregano

Method:

• Bring the 3/4 cup water, taco seasoning, and onion to a boil, mix well
• Add in the cooked and drained black beans, mix in well
• Cover and cook on low heat, stirring often
• You may need to add more salt
• Lightly heat up the taco shells in a pan on a grill, or over your stove burner.
• Add the black beans mix in the bottom of the taco shell to about 1/2 full, then add the other ingredients on top ..
• Add the chopped red onion with a squeeze of lime, salt, salsa, and some coriander leaves
• Top it all off with some chopped up lightly salted avocado
• Optionally add cashew sauce on top (soaked cashews ** blended with a little water and soy sauce to create a creamy sauce)

Optionally you can use black eyed beans if it's hard to get quality black beans for this recipe. If in season, add a few chopped up cherry tomatoes on top !

**Cashew cream

• Wash 1/2 a cup of cashews in hot water and pat dry
• Soak the cashews for a hour in boiling water to soften
• Blend the cashews in the blender with 2 tsp of soy sauce, 2 tsp cider vinegar, 1/4 cup of water
• Add salt to taste