Ingrédients
- 1 x 240g pack Merchant Gourmet Smoky Black Turtle Beans
- ½ white onion
- 2 garlic cloves
- 200g chestnut mushrooms
- 50g sundried tomatoes
- 1 tbsp tomato paste
- 1 tsp chipotle paste
- 1 tsp smoked paprika
- olive oil
- 100g cashews
- 50-80ml water
- 1½ -2 limes
- 25g pickled jalapenos
- 15g coriander
FOR THE GREEN CASHEW CREMA
Méthode
- Place the cashews for the crema in a heatproof bowl and cover with boiling water. Set aside to soften.
- Finely slice the onion, garlic and mushrooms. Roughly chop the sundried tomatoes.
- Add 2 tbsp olive oil to a frying pan set over a medium heat. Add the onions and a pinch of salt, then sautee for 5-8 mins until softened and translucent. Stir often to make sure they don’t catch. Add the garlic and mushrooms and season with a little salt and pepper. Turn the heat up to medium-high and cook for 8-10 mins until caramelised.
- Add the tomato paste, chipotle paste, smoked paprika and sundried tomatoes. Stir and cook for 2 mins so the flavours combine. Taste and season, adding more chipotle if you prefer it spicier.
- To make the cashew crema, first drain the cashews and transfer them to a high-speed blender with 50ml water, the lime juice, pickled jalapenos, coriander and a good pinch of salt. Blend until smooth. Taste and add more lime juice or water if needed.
- To make the crispy tacos, heat a large frying pan over a medium-high heat. Divide the bean and mushroom filling between the tacos, filling onto one side only. Fold the empty side over and gently press to close. Brush both sides with a little olive oil and gently fry in the pan until crispy on both sides.
- Serve the tacos with the crema on top or on the side to dip into. Finish with a squeeze of lime and some hot sauce, if you like.
