Tacos with Cilantro-Pepita Pesto
Prep time: 
Cook time: 
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Serves: 6 tacos
  • 1 cup black beans
  • 2 cup frozen bell peppers
  • ½ onion
  • ½ tsp chili powder
  • ½ tsp cumin
  • ½ tsp of smoked paprika
  • Cayenne to taste
  • 6 corn tortillas
  • ¼ cup pepitas
  • 2 cup baby spinach
  • ½ cup cilantro
  • ½ lime
  • 2 tsp nutritional yeast
  • ½ clove garlic
  • Black pepper to taste
  • Hot sauce
  1. Peel onion and garlic. Thinly slice onion.
  2. Drain and rinse beans. In a skillet over medium-high, add a splash of water and the onions. Saute for a few minute until onion softens. Add frozen peppers, beans, chili powder, cumin, paprika and cayenne. Saute until peppers are warmed and the water evaporates. Taste and adjust seasonings.
  3. In a food processor, combine pepitas and garlic. Pulse until finely chopped. Add spinach, cilantro, nutritional yeast, lime juice, and pepper. Turn on food processor and stream in water while it runs until the desired consistency is reached.
  4. Warm tortillas on the stovetop or in the microwave. Add bean mixture to tortillas and top with a heaping scoop of pesto. Add hot sauce and enjoy!
Recipe by Plant Eaters' Manifesto at http://www.planteatersmanifesto.com/tacos-cilantro-pepita-pesto/