Name: Smoky Black Turtle Bean Tacos with Lime Cashew Crema
Total time: PT25minutes
Yield: 2
Ingredients: 100g cashews; ½ white onion, finely sliced; 2 garlic cloves, finely sliced; 200g chestnut mushrooms, finely sliced; 50g sun-dried tomatoes, roughly chopped; 1 pouch Merchant Gourmet Smoky Black Turtle Beans; 1 tbsp tomato purée; 1 tsp chipotle paste; 1 tsp smoked paprika; 25g pickled jalapeños; 15g fresh coriander; 2 limes, juiced; 50–80ml water; 2 tbsp olive oil, plus extra for frying; Salt and black pepper; 4 taco tortillas

Smoky Black Turtle Bean Tacos with Lime Cashew Crema

These crispy tacos are packed with smoky Merchant Gourmet Black Turtle Beans, caramelised mushrooms and sun-dried tomatoes, then finished with a vibrant lime and jalapeño cashew crema. Full of bold flavour and texture, they're perfect for an easy midweek dinner or sharing with friends.

Place the cashews in a heatproof bowl and cover with boiling water. Leave to soften while you prepare the filling.
Heat the olive oil in a large frying pan over a medium heat. Add the onion with a pinch of salt and cook for 5–8 minutes until softened and translucent.
Add the garlic and mushrooms, season lightly and cook over a medium-high heat for 8–10 minutes until caramelised.
Stir in the tomato purée, chipotle paste, smoked paprika and sun-dried tomatoes. Cook for 2 minutes until fragrant.
Add the Merchant Gourmet Smoky Black Turtle Beans and stir through until heated. Taste and adjust the seasoning.
Drain the cashews and add to a blender with 50ml water, the juice of the limes, pickled jalapeños, coriander and a pinch of salt. Blend until smooth and creamy, adding more water if needed to loosen.
Divide the bean mixture between the tortillas, placing the filling on one side only. Fold the tortillas over and gently press down.
Lightly brush both sides with olive oil and fry in a hot pan for a few minutes on each side until golden and crisp.
Serve with the lime cashew crema spooned over the tacos or on the side for dipping.