Neat Mexican Taco Bowls Recipe using Neat Mexican Mix, cilantro, lime, and quinoa with a VEGAN Cashew Chipotle Dressing
1 count pack of Neat Mexican Mix
1 count package of 10″ flour tortillas
1 cups quinoa (dry), cooked and cooled
1 count can of black beans, drained and rinsed
1 count avocado, diced
2 count limes
1 count handful of cliantro, chopped
1/2 cup cashews, raw and unsalted
1 count can of chipotle peppers
1 count small can of tomato paste
1 count lemon
Preheat oven to 350 degrees.
Grease the outside of an over turned oven safe bowl. Place the flour tortilla on the overturned bowl.
Bake for ~10 min or until slightly toasted. Repeat the process for 4-6 taco bowls.
Mexican Taco Bowls filling
Mix the quinoa (cooked and cooled) with the black beans, corn, juice of 2 limes, and cilantro.
And quinoa mixture to the bottom of each taco bowl. Top with prepared neat Mexican crumbles.
Add your favorite taco toppings (salsa, jalapenos, etc). Then, add the finishing touch, Vegan Cashew Chipotle Dressing. Ole!
Vegan Cashew Chipotle Dressing
In a saucepan, soak ½ cup cashews in 1 ¼ cup of water. Simmer over low heat for 30 minutes.
Blend the cashew and their water in a food blender/processor, until smooth.
Add 2 tablespoons of liquid from a can of chipotle peppers in adobo sauce. Add 2 tablespoons of tomato paste and the juice of 1 lemon. Add a pinch of salt, if desired. Blend until smooth.
The taco bowls are easy to make—and these can be prepared ahead of time and stored in a zip lock bag. Use the Vegan Cashew Chipotle dressing for all your Neat Mexican recipes!