Spiced to perfection, crispy, chewy, and perfect as a vegetarian option for tacos.
Preheat oven to 400 degrees. Strain and rinse black beans. Pat dry with a paper towel. Spread out evenly on a baking sheet. Bake for 10-12 min, until slightly crispy (making sure to toss halfway).
Add beans to a large mixing bowl. Mash slightly with a fork until crumbly. Mix in the rest of the ingredients. Add 3-4 tbsp (or more) of water until beans are hydrated and mixture is no longer dry.
Heat up a medium skillet with 1-2 tsp of olive oil. Add bean mixture and cook for 5-6 min. until golden brown. Season with salt and pepper if needed.
In a blender, blend cashews, milk, salt, and lemon juice until creamy.
Assemble tacos: Char corn tortillas over an open flame or in a skillet. Spoon on a bit of bean "meat", fajita veggies (sauteed red bell pepper, onions), a dollop of cashew sour cream, lime wedge, and fresh cilantro. Enjoy!