Yum, Yum, Yum, Yum! My sister shared this recipe with me and I made it for the first time last night. My husband and I are always open to new dishes, but were a little apprehensive because we hadn’t had a vegan dish before. This was amazingly flavorful and we definitely didn’t feel like it was missing anything w/o meat. And that sauce? I could drink it!
SPICES: CHILI POWDER, GROUND CUMIN, SMOKED PAPRIKA, GARLIC POWDER, & DRIED OREGANO
ROASTED UNSALTED CASHEWS
CHIPOTLE PEPPER IN ADOBO SAUCE
CORN TORTILLAS & CILANTRO FOR SERVING!
Dice veggies & season with olive oil, spices & lime juice. Toss to coat. Transfer to a baking sheet & roast for 25 minutes.
Prep cashew crema by combining all ingredients in a high-speed blender until smooth. Transfer to a bowl & set aside. Mash avocado in a separate bowl & set aside.
If you have a gas stovetop, place a tortilla directly over the open flame on the burner & rotate until lightly charred. Repeat with other tortillas.
Smear mashed avocado on each tortilla, top with roasted veggies, & drizzle on crema over top. Finish with freshly chopped cilantro, if desired.