Herbed Bean + Spiced Pumpkin Tacos

BY Ceres Organics

gluten-free   vegan   

Ready in 45 minutes | Serves 4


Ingredients

LIME CASHEW CREAM

¾ cup Organic Cashews, RAW Whole (soaked overnight)

½ cup coriander

½ cup water, or as needed

juice of 1 lime

2 tablespoons avocado

pinch of sea salt

½ teaspoon Organic Garlic Powder

CURRIED PUMPKIN

5 cups pumpkin, seeded and cubed

3 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed

salt and pepper, to taste

pinch of Organic Garlic Powder

4 teaspoons curry powder

1 teaspoon ground cumin

HERBED LEMON BEANS

1 can Organic Cannellini Beans (rinsed and drained)

juice of 1 lemon

½ cup mixed herbs, roughly chopped

TO SERVE

8 corn tortillas, warmed

Method

Preheat oven to 200°C and line a baking tray with baking paper.

Make lime cashew cream by adding all ingredients to a high-speed blender and processing until smooth. Set aside in the fridge.

Spread pumpkin over prepared baking tray, drizzle with olive oil and sprinkle over seasonings, turning to coat. Bake for about 30 minutes, until pumpkin is crisp and golden, tossing half way though.

For the herbed beans, combine all ingredients in a bowl and toss to coat. Add cooked pumpkin to the beans and mix to combine.

To serve, distribute your filling amongst your tortillas, drizzle with lime cashew cream, and garnish with additional herbs if you’re feeling it.