Nopales, Black Bean & Potato Rolled Tacos with Smoky Taco Cream
• ½ C chopped nopales (cactus paddles)
• ½ can black beans, rinsed and drained (15 oz can)
• ¾ C chopped red potatoes
• ½ C chopped yellow squash
• 1 Tbsp cumin
• 1 Tbsp garlic powder
• ½ C veggie broth
• salt to taste
• 1 C salsa of choice
• Smoky Taco Cream
• 2 C shredded lettuce
• 15-20 corn and/or flour tortillas
Smoky Taco Cream
• ½ C raw cashews
• ½ C walnuts
• ¼ – ½ C water
• ½ tsp onion powder
• 1 tsp smoked paprika
• 1 tsp cumin
• salt & black pepper, to taste
• 1 tsp nutritional yeast (optional)
Preheat oven to 400. Wash, clean (if needed get all the needles off the nopales using a knife, and be careful!) and chop nopales, potatoes and squash. In a pan over medium heat, cover and cook the potatoes with ½ cup veggie broth until almost tender. Add cumin, garlic powder, nopales, and squash and continue cooking until everything is tender. Taste and add salt if needed. Add more veggie broth as needed so veggies do not stick. Remove from heat and set aside to cool.
Make Smoky Taco Cream by putting everything into a food processor, blender or high speed blender and puree until well mixed and smooth. If too thick you can add more water. Remove half of the cream and set aside, keeping the rest in the blender or food processor. Add beans and cooled veggie mix to the blender or food processor and mix slowly until everything is chopped and combined but not a smooth paste. Next, steam your tortillas with water so they don’t break while rolling. You can do this in the microwave by wrapping them in damp paper towels and cooking for 2 minutes.
One by one add a few spoonfuls (depending on tortilla size) at one end of the tortilla. Roll tightly into a rolled taco and seal end with a touch of mixture. You can use a wooden toothpick to hold them in place while cooking as well.
Bake at 400 degrees on a parchment lined sheet for 20-25 mins. or until crisp. Serve with shredded lettuce, drizzle the remaining Smoky Taco Cream and salsa.