Easy Vegan Tacos with Smoky Cashew Crema

Instructions

1. Heat the tortillas. Turn on a gas stove burner and use some tongs to place one tortilla directly over the flame. Flip after 15 seconds or when small brown spots appear, and cook for another 15 seconds. Stack them in a clean kitchen towel or in foil to keep them warm.
2. Assemble tacos. Top warmed tortillas with Refried Beans, Sauteed Onions, Smoky Cashew Crema, salsa of choice, and any other optional toppings.
3. Heat the oil in a large frying pan over medium heat. Once the oil is shimmering, add the onion with a pinch of salt and cook until softened, about 6-7 minutes.
4. Add the garlic, oregano, chili powder, and cumin and cook for 1 minute, stirring frequently. Add in the drained beans, bay leaves, and broth or water. Cook for 5-10 minutes, or until the beans are warmed through.
5. Using an immersion blender or a potato masher, mash the beans, but leave some beans whole for texture. If the beans appear dry, add more broth or water as needed to moisten. Continue to cook the beans, stirring often, for 2-4 more minutes.
6. Season the beans with salt and pepper to taste. Turn off the heat, and stir in the lime juice and cilantro, if using.
7. Heat a large skillet over medium-high heat with the oil. Once shimmering, add the onions and season generously with salt and pepper. Cook, stirring occasionally, until a light brown fond starts form on the surface of the pan, about 4-5 minutes. Add a few spoons of water to deglaze the pan, and continue cooking until the onions are softened and browned, about 9-10 minutes total.
8. Drain cashews and pat dry. Add cashews to a high-powered blender or food processor along with all of the remaining ingredients. Blend on high speed until smooth, thick and creamy, scraping down the sides with a silicone spatula as you go. This will take about 2 minutes in a high-powered blender like a Vitamix, or about 4 minutes in a food processor. Taste and adjust for seasonings, adding more jalapeño, lime juice, or salt as needed.