Black Bean Tacos With Spicy Cashew Cheese

Ingredients
Black Bean Tacos:
2 cups cooked black beans
1 tbsp. oil
½ cup minced white onion
2 cloves garlic, minced
1 15oz. can fire roasted tomatoes
1 4.5 oz can diced green chilis
1 tsp. chili powder
¼ tsp. garlic powder
⅛ tsp. red pepper flakes
¼ tsp. dried oregano
¼ tsp. smoked paprika
½ tsp. ground cumin
pinch salt/pepper to taste

Spicy Cashew Cheese:
1 cup raw cashews
1 lime, juice and zest
2 tbsp. nutritional yeast
¾ tsp. kosher salt
1 tsp. chile powder
½ tsp. ground coriander
½ tsp. ground cumin
½ tsp. garlic powder
8 soft taco shells
Taco toppings (lettuce, guacamole, sliced radishes, cheese, ect.)

Instructions
Black Bean Tacos:
1. In a large skillet, heat 1 tbsp. oil over medium-high heat
2. Add the minced onion and cook until soft, about 5 minutes.
3. Add the spices and minced garlic to the pan and cook another 2 minutes until fragrant.
4. Add the black beans, fire roasted tomatoes and green chilis.
5. Reduce heat to medium and cook for another 5 minutes until warm.
6. Serve on taco shells with spicy cashew cheese and your favorite toppings!

For the Cashew Cheese:
1. Soak cashews for at least 30 minutes in 2 cups of water.
2. Rise and drain cashews.
3. Place cashews and remaining ingredients into a blender and puree until very smooth, 2-3 minutes.
4. Place the refrigerator until ready to use (leftovers will keep for a week).

412 calories and 17 grams of protein