Blackened Cajun Veggie Tacos

my.forksmealplanner.com

Sydney Boothe

35 min

subheading: FOR THE FILLING:

1 yellow onion

chopped (≈1 cup)

1 red bell pepper

sliced (≈1 cup)

1⁄4 (32-fl oz) carton low-sodium vegetable broth (≈1 cup)

10 oz cherry tomatoes halved (≈2 cups)

10 oz frozen fire-roasted corn (≈2 cups)

8 oz fresh or frozen okra (optional) sliced (≈2 cups)

2 tablespoons Cajun seasoning

3 oz spinach stemmed & torn (≈4 cups)

1 (15-oz) can red beans drained & rinsed (see tip) (≈1 1⁄2 cups)

sea salt

freshly ground black pepper

subheading: FOR THE LEMON CAJUN SAUCE:

1⁄2 cup raw, unsalted cashews soaked (≈2 oz)

2 tablespoons fresh lemon juice

2 teaspoons Cajun seasoning

1⁄4 teaspoon cayenne pepper (optional)

4 fl oz unflavored plant milk plus more as needed (≈ 1⁄2 cup)

subheading: FOR SERVING:

12 corn tortillas

subheading: RECIPE TIPS:

Beans: Feel free to use pinto beans instead.

Cayenne Pepper: Warning: Spicy! Consider omitting the cayenne pepper if you are serving to children.

Unflavored Plant Milk: Plant milk is the term we use to describe the plant-based milk of your choice. Rice, oat, hemp, almond, and soy milk are all varieties of plant milk. Look for unsweetened, unflavored plant milks.

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