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Black Bean Tacos with Persimmon Salsa + Lime Crema {vegan, GF}

vegan, egg‐free, dairy‐free, soy‐free, gf, nut free option
Warm corn tortillas are filled with spiced black beans, a sweet seasonal salsa of persimmon and coriander, avocado slices and topped with a vegan lime cashew crema. Serve these tacos on their own as a quick‐ish weeknight meal or as part of a larger Mexican spread!
Servings 4



  • 2 tbsp olive oil
  • 1 large red onion finely diced
  • 2 medium garlic cloves minced
  • 1 tsp coriander seeds lightly crushed in a mortar + pestle or food processor
  • 1/2 tsp cumin seeds lightly crushed in a mortar + pestle or food processor
  • 1/8 tsp ground cinnamon
  • small pinch cayenne pepper
  • 2 tins black beans drained and rinsed well*
  • 1 cup water
  • 1 tsp maple syrup
  • juice of 1/2 lime
  • 3/4 tsp fine sea salt + more to taste
  • a good few cracks of fresh black pepper about 1/4 tsp.


  • 4 medium fuyu persimmons or another non‐astringent variety of persimmon peeled, ends and core removed and flesh cut into medium dice
  • small bunch of coriander / cilantro leaves picked (about 1/2 cup packed) and finely chopped
  • 2 spring onions ends trimmed, white and green parts finely chopped
  • 1 tbsp olive oil
  • juice of 1/4 of a lime
  • 1/4 tsp fine sea salt
  • a few cracks black pepper


  • 1 1/2 cup cashews soaked overnight in cold water or for 2–3 hours in just boiled water*
  • 3/4 cup water
  • juice of 1 lime
  • 1/4 tsp fine sea salt
  • few cracks black pepper
  • 1/8 tsp garlic powder

to serve

  • 8 corn tortillas
  • 1 avocado seed removed, flesh cut into slices
  • a handful of fresh coriander leaves
  • quartered limes
  • hot sauce optional



  • Heat the olive oil in a wide shallow pan over medium heat. Add the diced onion and minced garlic, cook, stirring often, until the onion is soft and slightly sticky, about 10 minutes (it should not brown – reduce the heat if it threatens to brown).Add the crushed coriander and cumin seeds, cinnamon and cayenne and cook, stirring, until fragrant, about 2 minutes.
  • Add the rinsed beans and stir to coat. Pour in the water, scraping the bottom of the pan to pick up any flavourful bits of onion and spice that are stuck to the bottom. Add the maple, lime juice, 3/4 tsp. sea salt and the pepper. Give it a good stir and bring to a simmer over medium‐high heat.Allow to simmer away, stirring often, until all of the liquid has reduced, about 15–20 minutes. Remove from the heat and give the beans a little mash with the bake of a wooden spoon. Taste for seasoning, adding more salt and pepper if needed. Keep warm until you are ready to serve.


  • Add all of the salsa ingredients to a bowl and stir everything together well with a spoon. Allow to sit for 10–15 minutes before serving to let the flavours mingle.

lime crema

  • Add all of the ingredients to a blender, preferably a high‐speed blender, and blend on high speed until completely smooth and creamy. Stop to scrape down the sides as needed. Taste for seasoning and add more salt or lime juice if you feel it needs it. Scrape the crema into a bowl and allow to chill in the fridge until you are ready to serve.

to serve

  • Heat a fry pan over high heat, and warm your tortillas, one at a time, for about 30 seconds‐1 minute on either side. I like to let mine get a little charred and slightly crisp in spots. Keep them warm in a stack on a plate covered with a tea towel (and in a warm oven if you are not serving straight away).
  • Place everything on the table for people to serve themselves: top a tortilla with a scoop of spiced black beans, a spoonful of persimmon salsa, a couple of avocado slices, a drizzle of crema, a little handful of fresh coriander, a squeeze of lime and a splash of hot sauce if you are having it. EAT!