Saturday, March 16, 2013

Cashew Queso Tacos with Refried Adzuki Beans and Kale Slaw

All of these recipes come together into one perfect taco. And a colorful, photogenic one at that, which is why it's so sad that I didn't capture a photo. As usual, I was too hungry to wait another moment and the food was hot!

Cashew Queso: I love this recipe and Isa even more than I already did for creating it. It's perfect, even when I used water instead of veg broth and left out the jalapeno and red bell pepper.
Refried Adzuki Beans: Saute diced onion and minced garlic in olive oil. Add 1.5 cups cooked adzuki beans. Roughly puree mixture using a hand blender (or a potato masher), adding water until desired consistency is reached. Add salt, cumin, ground chipotle and lime juice to taste.
Kale Slaw: Cut 1/2 bunch kale chiffonade-style (long thin strips). Toss with lemon juice, olive oil and a sprinkle of salt and pepper.
Homemade Tortillas: The key here is to roll them out as thinly as possible.

Tortilla, queso, beans, kale. Eat!

Yield: about 6 tacos

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