Rolled  Tacos  with  Smoky  Taco  Cream

½ cup chopped nopales (cactus paddles)
¾ cup black beans (about half of a 15 oz can)
¾ cup chopped red potatoes
½ cup chopped yellow squash
1 tablespoon cumin
1 tablespoon garlic powder
½ cup veggie broth
Himalayan pink salt to taste (if needed)
15-20 corn and/or gluten free/flour tortillas

Toppings:
1 cup salsa of choice (more or less depending on preference)
Smoky Taco Cream (see recipe below)
2 cups shredded lettuce

Smoky Taco Cream:

½ cup raw cashews, soaked if not using high speed blender
½ cup walnuts, soaked if not using high speed blender
¼ – ½ cup water
½ teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon cumin
Himalayan pink salt & ground black pepper, to taste
1 teaspoon nutritional yeast (optional)

If you aren’t using a high speed blender make sure to soak the nuts for at least two hours to over night.  
Tips to prep ahead: Prepare the filling. Make Smoky Taco Cream.

Preheat oven to 400.

Wash, clean (if needed get all the needles off the nopales using a knife, and be careful!) and chop nopales, potatoes and squash. Rinse beans. In a pan over medium heat, cover and cook the potatoes with ½ cup veggie broth until almost tender. Add cumin, garlic powder, nopales, and squash and continue cooking until everything is tender. Taste and add salt if needed. Add more veggie broth as needed so veggies do not stick. Remove from heat and set aside to cool.

Make Smoky Taco Cream by putting everything into a food processor, blender or high speed blender and puree until well mixed and smooth. If too thick you can add more water. Remove half of the cream and set aside, keeping the rest in the blender or food processor.

Add beans and cooled veggie mix to the blender or food processor and mix slowly until everything is chopped and combined but not a smooth paste.

Next, steam your tortillas with water so they don’t break while rolling. You can do this in the microwave by wrapping them in damp paper towels and cooking for 2 minutes.

One by one add a few spoonfuls (depending on tortilla size) at one end of the tortilla. Roll tightly into a rolled taco and seal end with a touch of mixture. You can use a wooden toothpick to hold them in place while cooking as well.

Bake at 400 degrees on a parchment lined cookie sheet for 20-25 minutes or until crisp. Once done serve topped with shredded lettuce, drizzle the remaining Smoky Taco Cream and add salsa.