Fresh Corn & Black Bean Salad Tacos (Vegan, Gluten Free, Organic)

I have a confession.  I’m in love with tacos.  They’re easy, quick, and you can make an unlimited amount of flavor combinations!  These zesty, nutritious tacos are sure to please everyone, whether it’s Taco Who’s day (hey, tacos aren’t just for Tuesday!) or a satisfying lunch.  This is a full balanced 20 minute meal.


  • Mexican corn & black bean salad
  • 2 hefty handfuls of organic baby spinach, washed & ready to eat
  • organic corn tortillas (enough to feed your hungry loved ones! I usually eat 4 myself…)
  • 1 Cup raw cashews
  • 1 small lemon, juiced
  • 1-2 teaspoons apple cider vinegar
  • salt to taste


  1. You can either bake your fry your tortillas (I usually bake mine, but sometimes I crave the crunch…and oil, let’s be honest!).  Follow cooking directions on your package.
  2. Cashew sour cream:  If you plan ahead, soak your cashews over night in water & drain.  If you’re like me, it’s completely fine to not soak them!  Either way you choose to do your cashews, add them to your blender with 1 teaspoon of apple cider vinegar & fresh lemon juice, blend.  If your cashews were not soaked, add 1 Tablespoon of water at a time, until desired consistency is reached.  Salt to taste.  If your sour cream isn’t sour enough, add 1 additional teaspoon of apple cider vinegar.
  3. Taco, Assemble! (Avengers, anyone?) Plate your tortillas.  Add your organic baby spinach, a few spoonfuls of the Mexican corn & black bean salad, top each taco with your cashew sour cream.  Repeat.  How nice and easy was that?
  4. Enjoy eating whole!

Questions? Comments? :)

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