Black Bean and Goat Cheese Torta

Again, no picture :( but they are good.
Just make 'em and trust me!


2 15 oz cans black beans, drained
3 T ground cumin
1/4 t fresh pepper
12 oz feta (goat cheese)
1 cup salsa
15 large tortillas
3 c shredded white cheddar or monterey Jack
olive oil
chili powder

Place beans, cumin and pepper into food processor and process until smooth. Add goat cheese and salsa and blend until just mixed. Arrange 5 tortillas on your work surface. Spread a layer of about 1/4 c of the bean puree and shredded cheese on 4 tortillas, layer them and put the 5th tortilla on top. Brush top with olive oil and sprinkle with chili powder. Bake at 475 until tops are browned and crisp. Cut into wedges and serve with salsa and sour cream.
these refrigerate well, re-heat well and last well in the fridge.

Fresh Taco Wraps

I am sorry there wasn't a picture. I just made these and they are TASTY!

A great hot day meal.

Makes 8 / These fresh tacos are filled with a delicious rich “cheeze” made of cashews and cilantro, and topped with a crumbled nut “meat” of heart-healthy walnuts and spices. The cheeze keeps for three or four days in the fridge and the meat for up to a week. Ingredient tip: I use cashews from Navitas Naturals, which I think are the biggest and freshest truly raw cashews available. Serving tips: Scoop the cashew mixture on top of a salad, or serve as a dip with sliced carrots and cucumbers. The walnut mixture also is great sprinkled over a salad or on soup.

Cashew-Cilantro “Cheeze” (makes 1 cup)

1 1/2 teaspoons garlic, about 2 cloves

1/2 teaspoon sea salt

1 cup raw cashews

2 1/2 tablespoons fresh lemon juice (1 lemon)

1/4 cup fresh cilantro leaves, packed

1/4 cup filtered water

Ground Walnut Taco “Meat” (makes 1 cup)

1 cup raw walnuts

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1/2 teaspoon liquid aminos, such as Bragg’s Essential Amino Acids, or soy sauce

Pinch of sea salt, to taste

8 small-to-medium romaine leaves

1/2 cup natural low-sodium salsa, any flavor

1 avocado, pitted and sliced

1. To make cheeze: Place garlic and salt in a food processor; process into small pieces. Add cashews and process into paste. Add lemon juice, cilantro, and water; process to mix well. Set aside.

2. To make meat: Place walnuts, cumin, coriander, liquid aminos, and salt in a food processor. Process into small pieces until the mixture looks like ground meat; be careful not to overprocess into a butter.

3. Scoop 2 tablespoons cashew mixture down the inside spine of each romaine leaf. Sprinkle with 2 tablespoons walnut mixture. Add salsa and avocado slices. Wrap and serve.

PER SERVING (1 taco): 228 cal, 72% fat cal, 20g fat, 3g sat fat, 0mg chol, 6g protein, 12g carb, 4g fiber, 229mg sodium