Lil’ Taco Bowls

Ingredients/Directions

Taco Bowls

• Blue Corn Tortilla Mix
• Water
• Salt
• 1 Tsp Lime Juice

1. Preheat oven to 350. Prepare the blue corn tortilla mix according to package and add salt and lime juice. 
2. Grease the bottom of a muffin tin. Press individual tortillas using a tortilla press or your hands. Mold the tortillas to the bottom of the muffin tin to create a bowl shape, trim away the excess. 
3. Bake for 8-10 min or until firm and crisp. Remove from oven and let cool. 

Walnut Meat

• 2 Cups Walnuts
• 3/4 Cup Sun-Dried Tomatoes
• 1 Tsp Grape Seed Oil
• 1 Tbsp Taco Seasoning + more to taste
• 1 Tbsp Coconut Sugar (Optional)
• 3/4 Tbsp Granulated Garlic
• 3/4 Tbsp Granulated Onion
• Salt/Pepper to taste

1. Add the sun-dried tomatoes to a food processor and blend until chopped and separated. 
2. Add in the remaining ingredients and blend until you get a ground meat type texture. Don’t blend too much or you’ll get a paste. Pause often to scrape the sides. Taste and adjust seasonings as necessary. 
3. Blending the sun-dried tomatoes first helps the blending process. 

Cilantro Lime Black Beans

• 1 15oz can Black Beans (drained)
• 1 Cup Vegetable Stock
• 1 Tbsp Diced Cilantro
• 2 Tbsp Diced Red Onion
• 1 Tbsp Granulated Garlic
• 3/4 Tbsp Cumin
• 1 1/2 Tbsp Lime Juice
• Salt/Pepper to taste

1. Add all ingredients to a pot and bring to a boil. Reduce to low heat and let simmer for 20 min. Taste and adjust seasonings as necessary. 

Avocado Cashew Crema 

• 1 Cup Soaked Cashews
• 3/4 Cup Water
• 1/2 Cup Cilantro Leaves
• 1/4 Cup Agave
• 1/2 Avocado
• 3 Tbsp Lime Juice
• 1/2 Jalapeno
• 1 Clove Garlic
• 1 Tsp Salt + more to taste

1. Blend all ingredients together in a high powered blender until smooth. Add water if you must thin it. 
2. Store in an airtight container. 

Toppings

• Diced Tomato
• Diced Avocado
• Diced Red Onion
• Chili Powder 
• Lime for garnish