Black Bean Tempeh Tacos with Slaw and Cilantro Lime Dressing

Even to regular readers (thank you!) it may not be apparent yet that I love beans and eat them frequently in Mexican-inspired dishes.  From a nutritional standpoint, there is little argument that beans are good, and from an enjoyment standpoint, they score high with everyone routinely eating my cooking.  Most weeks I cook a big pot of beans sometime during the week and then use the beans throughout the week for a variety of lunches and dinners.

Now when I think beans, cheese is usually involved, and so is sour cream for that matter. This recipe was inspired by an effort to diversify our sources of creamy, rich goodness that can appropriately be added to bean-based dishes.

The sauce on these tacos incorporates ground cashews to achieve a rich creaminess, with the lime juice and cilantro adding a crisp, fresh taste that compliments the black beans and cabbage beautifully.

Cashews are frequently used in vegan dishes to add creaminess and to thicken water-based dishes such as sauces and soups.  Among the various common nuts, cashews are particularly good at thickening liquids because of their high starch content (Harold McGee).  As an interesting aside, cashews are in the Anacardiaceae family, which also includes poison ivy, poison sumac and mangoes.  The chemical irritant, which is also present in other members of this family, is located in the cashew nut shell and has to be carefully removed to avoid contaminating the nuts.  This is the reason that cashews are always sold shelled.

ingredients for black bean tempeh taco

A Leek Supreme

Taco seasoning

Slaw

Slaw

Cilantro lime dressing

Black Bean Tempeh Tacos with Slaw and Cilantro Lime Dressing

Black Bean Tempeh Tacos with Slaw and Cilantro Lime Dressing

Black Bean Tempeh Tacos with Slaw and Cilantro Lime Dressing

Print Recipe
Black Bean Tempeh Tacos with Slaw and Cilantro Lime Dressing
Don’t be discouraged by the long list of ingredients.  One way to cut down on the list is by using a commercial taco seasoning mix.  If you do not have a favorite, this is one I recommend.  Also, the black bean tempeh mix and the slaw can be made ahead of time and stored in the refrigerator.  The cilantro lime dressing is best when served immediately.    This recipe makes more slaw than is needed, which is great because you can enjoy it as a salad the next day!
Servings
people
Ingredients
Black Bean Tempeh Mix
  • ½ medium onion chopped
  • 1 package tempeh
  • cups cooked black beans or a 14-oz can of black beans
  • 2 tbsp. tomato paste
  • ½ tsp. honey
  • 1 tsp apple cider vinegar
  • 1 clove garlic
  • 1 1/2 tsp. chili powder
  • 1 tsp. paprika if you have it, smoked hot paprika works best and adds a spicy kick
  • 1 tsp. cumin
  • 1/3 cup water
  • 1 tsp. dry oregano or a small handful of fresh oregano
  • Oil as needed for the pan
  • Salt and pepper to taste
Slaw
  • 1 cup frozen corn thawed
  • ½ lb red cabbage shredded
  • 2 tbsp. chives chopped
  • 1 lime juiced
  • ¼ cup vegetable oil
  • Salt and pepper to taste
Cilantro Lime Dressing
  • 1 cups cashews for a smoother texture, soak for 30 min in warm water
  • ½ lime juiced
  • ½ cup cilantro
  • ½ tsp. white pepper
  • tbsp. olive oil
  • Salt to taste
For Serving
  • 8 corn tortillas heated
Servings
people
Ingredients
Black Bean Tempeh Mix
  • ½ medium onion chopped
  • 1 package tempeh
  • cups cooked black beans or a 14-oz can of black beans
  • 2 tbsp. tomato paste
  • ½ tsp. honey
  • 1 tsp apple cider vinegar
  • 1 clove garlic
  • 1 1/2 tsp. chili powder
  • 1 tsp. paprika if you have it, smoked hot paprika works best and adds a spicy kick
  • 1 tsp. cumin
  • 1/3 cup water
  • 1 tsp. dry oregano or a small handful of fresh oregano
  • Oil as needed for the pan
  • Salt and pepper to taste
Slaw
  • 1 cup frozen corn thawed
  • ½ lb red cabbage shredded
  • 2 tbsp. chives chopped
  • 1 lime juiced
  • ¼ cup vegetable oil
  • Salt and pepper to taste
Cilantro Lime Dressing
  • 1 cups cashews for a smoother texture, soak for 30 min in warm water
  • ½ lime juiced
  • ½ cup cilantro
  • ½ tsp. white pepper
  • tbsp. olive oil
  • Salt to taste
For Serving
  • 8 corn tortillas heated
Instructions
Black Bean Tempeh Mix
  1. Pre-heat a cast iron skillet on medium high heat.
  2. Add the oil, onion and tempeh.
  3. Cook, stirring occasionally until the tempeh is golden brown, about 8 minutes.
  4. While the tempeh is cooking, make a paste using the tomato paste, honey, garlic, chili powder, cumin, oregano, and water.
  5. Turn the heat to low and add the black beans and spice paste.
  6. Continue cooking for 10 minutes on low heat.
  7. Make a dressing using the lime juice, oil, salt and pepper.
Slaw
  1. Pour the dressing over the cabbage and stir
  2. Combine the cabbage, chives, and corn.
Cilantro Lime Dressing
  1. Add all ingredients to a high speed blender (a food processor should work although I have not tried it) and blend, adding water as needed (I added about ½ cup) and blend until desired consistency is achieved.
For Serving
  1. Assemble tacos


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