Black Bean and Chickpea Tacos with Avocado Lime Crema

Soak cashews in boiling water for 15 minutes to soften, then drain.

Halve and pit avocados. Juice both limes into a blender.

Add drained cashews, avocado flesh, and salt to the blender with the lime juice. Blend on high until completely smooth and creamy, scraping down sides as needed. Season with additional salt if needed. Set aside.

Drain and rinse black beans and chickpeas. Pat chickpeas dry with a paper towel for crispier results.

Dice yellow onion finely. Mince garlic cloves.

Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook 4-5 minutes until softened and translucent.

Add minced garlic, cumin, and paprika. Stir constantly for 1 minute until fragrant.

Add chickpeas and black beans to the skillet. Stir to coat with the spiced oil. Cook undisturbed for 3-4 minutes to develop a slight crisp on the beans, then toss and cook another 2 minutes. Season with salt. Remove from heat.

Stack tortillas and wrap in a clean kitchen towel. Microwave 60-90 seconds until warm and pliable. Alternatively, char each tortilla directly over a gas flame for 30 seconds per side.

Dice tomatoes. Thinly slice scallions. Roughly chop cilantro and spinach.

Spread a generous spoonful of avocado lime crema down the center of each warm tortilla.

Spoon the spiced bean filling over the crema. Top with diced tomato, fresh spinach, sliced scallion, and chopped cilantro.

Serve immediately with extra lime wedges and hot sauce on the side.

Serve tacos immediately. If not serving immediately, store components separately: refrigerate bean filling in airtight container for up to 3 days; do not refrigerate assembled tacos as tortillas will become soggy; crema must be consumed within 2 hours at room temperature or refrigerated for up to 24 hours. Discard any component that shows signs of spoilage.