VEGAN MEXICAN TACOS WITH CHIPOTLE PEPPERS & CASHEW CREMA // CLEAN AND LEAN EASY RECIPE

We absolutely love Mexican night in our house and regularly make fajitas, tacos and black bean stews. Having just returned from Mexico City, right now I simply cannot get enough of their wonderful cuisine. However for me January is a time of year where I like to reset my good intentions of a balanced diet after the Christmas gorging period and make a few changes to my eating habits. So this recipe is Mexican with a vegan spin on it. I decided to try out a few new ways of making our favourite tacos with no meat or dairy. We already go veggie in the week so this recipe is perfect for a simple and heart warming midweek meal to beat those winter blues. 

Vegan Tacos with Smokey Chipotle “mayo” 

Serves 2

Prep time: 40 minutes 

You’ll need: 

  • Naked Glory Vegan Mince 
  • 1 Red Pepper 
  • 1 Red Onion
  • Chilli Powder
  • Cayenne Pepper
  • Salt & pepper
  • Smoked Paprika 
  • Chipotle Sauce 
  • Cumin
  • Handful of Cashews  
  • 2 Limes
  • Coriander
  • 1 Can of Black Beans 
  • Avocado
  • Shredded Iceberg Lettuce 
  • Olive Oil
  • Flour or Corn tacos
I worked with Naked Glory on a previous Instagram campaign this blog post and recipe are not part of any advertisement with the brand.

Method: 

  • Chop up the red pepper and put on a baking tray with a drizzle of olive oil and sprinkling of salt and pepper. Roast for 20 mins. 
  • Place the cup of cashews to soak in a cup of boiling water. 
  • Meanwhile dice the red onion and simmer with olive oil and a sprinkling of salt for 2 minutes, add the Naked Glory vegan mince in the pan with a tsp each of smoked paprika, chilli powder and cumin. Simmer away until cooked through. Add a tablespoon of chipotle sauce, tbsp tomato puree, a cup of water and the drained can of black beans. 
  • Chipotle smokey sauce: Remove the red pepper from the oven and put in a blender, add a tbsp of chipotle sauce, cup of cashews and the water they’re soaking in, juice of one lime, paprika, cayenne and salt. Blitz until smooth and you should have a spicy, creamy and smokey vegan sauce to layer on top of your tacos. 
  • Warm the tacos in the oven for a couple of minutes and place on a plate. Add your Naked Glory filling, topped with sliced avocado, shredded ice burg lettuce and a drizzle of that smokey chipotle goodness and serve with lime wedges. 

The recipe takes about 40 minutes to make in total, is super easy and MAJORLY delicious! ¡Buen Provehco!

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Where In The World

London