Spicy Black Bean Tacos with Chipotle Crema

These mini tacos are just too good!  My husband and I had like nine each for dinner on Friday night and then finished off the rest for lunch on Sunday.  I made the corn tortillas from scratch and you can really taste the freshness of the corn--so much better than the store bought version! 

For the spicy black beans and brown basmati rice, I cooked both the rice and the beans with an adobo spice blend.  I make all my own spice blends and I made this quite some time ago.  I don't remember the exact recipe ratio but it contained:  paprika, ancho chili powder, garlic powder, onion powder, coriander powder, cayenne pepper, dried oregano and salt and pepper.  If you don't want to go through the trouble of making your own spice blend then you can just use 1-2 tbsp chili powder or a taco seasoning blend.  Also Mexican markets carry an already pre-made adobo spice blend, but I find it to be a little bland.

I then made my own roasted tomato salsa, guacamole and a red and green cabbage salad with cilantro and lime juice.  I topped off the tacos with a cashew chipotle crema made with blended cashews, sun-dried tomato paste, paprika, garlic powder, chipotle powder, lime juice and salt and pepper.

I could eat these everyday--so healthy and delicious!