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Cheesy Bean + Veggie Tacos with Jalapeno Walnut Sauce

Prep Time 15 minutes
Cook Time 19 minutes
Servings 4

Ingredients

  • 2 cups chopped broccoli florets (1 medium head)
  • 2 cups chopped mushrooms (about 4 oz)
  • 2 (15 oz) cans black and/or pinto beans, drained and rinsed
  • 2 tbsp olive oil
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp kosher salt
  • 8 corn tortillas
  • 2-3 cups grated cheddar cheese
  • Chopped cilantro, for topping
  • Lime wedges, for topping

For the Jalapeno Walnut Sauce:

  • 1 cup loosely packed cilantro
  • 3/4 cup raw walnuts
  • 1/2 cup plain whole milk Greek yogurt
  • 1/4 cup water
  • 3 tbsp lime juice
  • 1 tbsp dijon mustard
  • 1 jalapeno, stem removed*
  • 1 clove garlic
  • 1/2 tsp kosher salt

For the slaw:

  • 4 cups thinly sliced crunchy veg (cabbage, carrot, fennel, bell pepper, radish, celery, etc…)
  • 1/4 cup Jalapeno Walnut Sauce (recipe above)
  • *Use more or less (or remove the seeds) depending on how spicy you want it.
  • Note: ~ tortillas vary a lot in size, so if you can’t fit 8 or even 6 tortillas on your sheet pan, just bake them off in batches.

Items you can prep ahead (optional)

  • Chop 2 cups broccoli florets (1 medium head)
  • Chop 2 cups mushrooms (about 4 oz)
  • Option to roast the veggies/beans ahead
  • Grate 2-3 cups cheddar cheese
  • Chop cilantro, for topping
  • Make sauce
  • Make slaw (thinly slice 4 cups crunchy veg)

Instructions

  • Preheat the oven to 450F or 425F convection. Line a baking sheet with parchment paper.
  • Add broccoli, mushrooms, and beans to the baking sheet. Drizzle with oil, cumin, chili, and salt and use your hands to toss to coat. Spread out into an even layer and bake for 15-20 minutes, or until veggies are cooked through and beginning to crisp.
  • Carefully use the parchment to transfer the broccoli/beans to a bowl, then return the parchment to the baking sheet. Drizzle the baking sheet with a bit more oil (optional) and place the tortillas on top. Top each tortilla evenly with cheese, then scatter the veggie/bean mixture over the cheese.
  • Bake for 7-9 more minutes, or until cheese is melted and tortillas are beginning to crisp on the edges.
  • In a high-speed blender, add all of the sauce ingredients and blend on high until smooth.
  • In a medium bowl, add the slaw veggies and toss with ¼ cup of the sauce above.
  • Top each taco directly on the sheet pan or on your plate with slaw, sauce, more cilantro, and a squeeze of lime.

Notes

Substitutions:

  • To make dairy-free, use a dairy-free cheese and yogurt alternative. You could skip the yogurt and substitute with an extra ¼-½ cup walnuts (add more to make thicker, less to make thinner) and 1 tbsp lime juice.
  • To make nut-free, use pumpkin seeds in place of walnuts. If possible, soak them overnight or simmer them in water for 10 minutes before adding. This helps soften them up for a smoother sauce.
  • Use all broccoli or all mushrooms or any other mix of veggies (4 cups total).
  • Use flour or corn tortillas.
  • Use any combination of herbs in place of or in addition to cilantro (scallions, parsley, etc…)

Storage:

  • Store leftovers in an airtight container in the fridge:
    • Leftover assembled tacos: up to 5 days
    • Leftover veggies/beans: up to 5 days
    • Jalapeno walnut sauce: up to 5 days in the fridge or 2 months in the freezer

Leftovers + Repurposing:

  • If your tacos are already assembled, warm them up in a covered skillet until warmed through and the cheese is melted.
  • Use leftover veggie/bean mixture to add to eggs, quesadillas, tacos, bowls, etc…
  • Leftover sauce is delicious on bowls, eggs, quesadillas or used as a dip for chips (you could stir in more yogurt to thicken it up).