There’s something so satisfying about building tacos at home. They’re simple, full of flavour, and easy to make your own. These miso black bean tacos are one of our favourites because they bring together smoky, savoury black beans with fresh guac, rich cashew cheese, and tangy pickled cauliflower for the perfect balance in every bite.
The miso and tamari give the black beans a deep umami richness, while smoked paprika and garlic bring warmth and depth. But, our secret ingredient is the almond butter for a rich and indulgent feel. Paired with creamy avocado and fresh coriander, the whole thing feels hearty but still bright and fresh.
For us, recipes like this are all about layering flavour using simple ingredients and letting each element bring something different to the plate.
Ingredients
For the Black Beans
- 2 tins black beans
- 1 tbsp miso
- 1 tbsp tamari
- 1 tbsp tomato paste
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tbsp almond butter
For the Guacamole
- 1 avocado
- 15g coriander
- Juice of 1 lime
- Pinch of salt
To Serve
- 8 tortillas
- Pickled cauliflower
- Farmhouse Mature Cheese Alternative (coming soon)
- Fresh coriander
- Sesame seeds
Instructions
1. Cook the black beans
Add a drizzle of oil to a pan over medium heat and cook the garlic until fragrant.
Stir through the miso, tamari, tomato paste, smoked paprika, and almond butter. Add the black beans and cook for 10–15 minutes, stirring occasionally, until thick, rich, and glossy.
2. Assemble the tacos
Spoon the black bean mixture onto the tortillas and top with pieces of Wild Root cultured cashew cheese.
Fold the tortillas over and place onto a lined baking tray.
3. Bake
Drizzle with olive oil and bake for around 20 minutes until the tortillas are crisp and golden and the cheese has softened through the filling.
4. Make the guacamole
Mash the avocado with coriander, lime juice, and a pinch of salt until creamy but still slightly chunky.
5. Top the tacos
Top the baked tacos with generous spoonfuls of guacamole.
6. Finish and serve
Finish with pickled cauliflower, fresh coriander, and a sprinkle of sesame seeds before serving warm.
