Vegan Tacos are full of flavorful vegetables, healthy beans and a delicious crunch of fried Mexican cashews.
1 cup dried pinto beans
1 cup dried black beans
1/2 cup chopped onions
1 teaspoon pink Himalayan salt
4 cups vegetable broth
2 cups sliced mushrooms
1 tablespoon olive oil
1/3 cup of raw cashews
2 tablespoons olive oil
1 small package of whole wheat soft taco shells
1/2 cup shredded lettuce
1/2 cup chopped kale
1/3 cup chopped yellow and green peppers
1/3 cup chopped onions
1/4 cup chopped cilantro
2 tablespoons taco seasoning
Instant Pot Beans
Place beans, salt, and 1/2 cup chopped onion into the instant pot. Follow manufactures directions for processing set up. Cook beans for 45 minutes and then allow pressure to come down slowly about 20 minutes.
Add 1 tablespoon olive oil to saute pan, heat to medium. Add mushrooms and saute until soft. Sprinkle with taco seasoning.
Place 2 tablespoons of olive oil into a small saute pan, heat to medium-high heat. Add cashews and stir until light golden brown. Remove from oil and sprinkle with taco seasoning.
Place beans into a soft taco shell. Add mushrooms, lettuce, kale, peppers, and onions. Top with cilantro and cashews then serve.
Condiments could be sliced jalapenos and salsa