Create an authentic Mexican taco bowl by combining all your favorite Southwestern vegetables, like black beans, avocado, and quinoa, with neat Mexican and a delicious cashew sauce on top. Enjoy the spicy and fresh flavors of the tortilla-wrapped bowl while remaining completely vegan and healthy. Each taco bowl is easy to make and can be stored ahead of time for future meals.
Serving Size: 4-6 Bowls
- 1 neat egg (1 tbsp of neat egg powder mixed with 2 tbsp of water)
- 1 pack of neat Mexican Mix
- 1 package of 10″ flour tortillas
- 1 cup quinoa (dry), cooked and cooled
- 1 can of black beans, drained and rinsed
- 1 avocado, diced
- 2 limes
- 1 handful of cliantro, chopped
- 1/2 cup cashews, raw and unsalted
- 1 can of chipotle peppers
- 1 small can of tomato paste
- 1 lemon
Preheat oven to 350F. Grease the outside of an over turned oven safe bowl. Place the flour tortilla on the overturned bowl.
Bake for 10 min or until slightly toasted. Repeat the process for 4-6 taco bowls.
In order to create the bowl filling, mix the quinoa (cooked and cooled) with the black beans, corn, juice of 2 limes, and cilantro.
And quinoa mixture to the bottom of each taco bowl. Top with prepared neat Mexican crumbles.
Add your favorite taco toppings (salsa, jalapeños, etc). Then, add vegan cashew chipotle dressing.
To create cashew dressing, soak ½ cup cashews in 1 ¼ cup of water in a saucepan. Simmer over low heat for 30 minutes.
Blend the cashew and their water in a food blender/processor until smooth.
Add 2 tbsp of liquid from a can of chipotle peppers in adobo sauce. Add 2 tbsp of tomato paste and the juice of 1 lemon. Add a pinch of salt, if desired. Blend until smooth, then add to the bowl and serve immediately.
Click here to shop neat Mexican Mix on Amazon.