Smoky Black Bean & Sweet Potato Tacos with Cashew-Lime Crema


8 pack flour or corn tortillas
1 bunch cilantro, chopped

for the black beans
1 – 15-ounce can black beans (medium jar)
2 garlic cloves, minced (small jar)
½ teaspoon ginger, grated (small jar)
¼ cup onions, diced (small jar)
½ cup purple cabbage, chopped (medium jar)
¼ cup red pepper, diced (demo)
2 tablespoons tamari (small jar)
1 lime, juice of (small jar)
hot sauce, to taste
pink Himalayan or sea salt, to taste

for the sweet potatoes
1 large sweet potato, peeled and cut into coins
2 tablespoons vegan butter (small jar)
½ teaspoon pink Himalayan salt
¼ teaspoon cumin powder
¼ teaspoon cinnamon powder

for the crema
1 cup raw cashews, soaked for 4 hours or overnight and drained (large jar)
1/2 cup water, or as needed (medium jar)
1 lime, juice of (small jar)
1 large garlic clove (small jar)
½ teaspoon pink Himalayan salt


for the black beans
Sauté the onions on medium low in 1 tablespoon of tamari until translucent. Deglaze the pan with tamari as needed. Add the garlic, ginger, pepper and cabbage and continue to sauté on medium low, adding the rest of the tamari a little at a time. Add the lime juice and stir. Then stir in the beans, turn the heat up to medium high and let it come to a low boil for a few minutes. Then turn the heat down and simmer for 10 minutes. Add salt to taste.

for the sweet potatoes
Steam the sweet potato coins for about 17 – 20 minutes or until soft. Transfer to a large bowl and mash. Add the butter, salt, cumin, and cinnamon and mix well.

for the crema
Add all of the ingredients to a Vitamix or high performance blender, adding the water a little at a time until you achieve a thick but smooth consistency.