If you ask me, the word “taco” doesn’t adequately describe these crispy, golden-brown tortilla pockets stuffed with savory black beans and melty cheese. They’re more like a best-of-both-worlds mash-up of a taco and a quesadilla, or what would happen if my meaty lentil tacos and my Vegan Crunchwrap Supreme decided to launch a startup.
The black bean taco filling is richly savory, thanks to the umami-boosting duo of walnuts and mushrooms, and the tacos get a generous sprinkle of vegan cheddar before baked in the oven.
Think: all the tortilla-hugged deliciousness of a taco with the vibes of a quesadilla (i.e., a roasty toasty vehicle for hot cheese).
Serve them with quick lime-pickled onions and a spicy, tangy crema for a meal that earns its place in two of my favorite recipe categories: “Recipes for impressing friends” and “Recipes for when I am seriously craving fast food.”
Table of Contents:
1. Ingredient notes
2. Step-by-step instructions
3. Tips for making this recipe
4. Customize
5. Frequently Asked Questions
6. Recipe cards with notes
A homemade taco with fast-food energy
During the recipe testing phase, I served my friend these crispy black bean tacos, and after inhaling half a taco, she came up for air to say, “Yeah, this is pretty much what I want in a last meal.”
While this is perhaps a bit morbid, I understand what she’s getting at. These tacos feel oh-so-indulgent and comfort-food-y.
They’ve got irresistible textural contrast—a crispy baked tortilla giving way to gooey cheese and warm savory filling, plus limey pickled onions and a smooth crema.
They give off guilty-pleasure cheap-takeout vibes but they’re kinda nourishing, so you get the nostalgic sense-memory of scarfing down Taco Bell at 2am on a bench in Union Square (…ahhh, miss you, NYC 💗), but the experience of eating something homemade that won’t make you feel sick afterwards.
Last food, fast food—however you want to think of these, they’re going to hit the spot.
Ingredient notes
Black beans
Admittedly, I’m not a huge fan of black beans (at least from a can). My first few attempts at making this black bean filling resulted in something that I would call good enough…which obviously doesn’t meet the RPL recipe standard.
The flavor of the bean-only filling was flat, lacking in the heft and savoriness I was aiming for. Unsurprising since it’s hard to develop a lot of flavor and texture in canned black beans…unless you cook them for a long time (as in my Mexican Black Beans).
I needed some backup–so I turned to two of the best in the biz at developing layers of umami: walnuts and mushrooms.
Walnuts and mushrooms
What makes these two such umami-packing powerhouses? They both contain naturally occurring glutamates, which your body and brain interpret as a rich savoriness.
These two in combination have never let me down, and I’ve relied on them time and time again (see: the walnut-mushroom “meat” in my lentil taco recipe, and the filling for my vegan mushroom wellington)!
This recipe has you blitz both the walnuts and mushrooms in the food processor, so you won’t be able to discern their textures at all, but the taco filling massively benefits from their glutamate-y goodness.
Tip (really, a mandate rather than a tip): Toast 👏🏽 the 👏🏽 walnuts 👏🏽 It is a nonnegotiable step in my book because it eliminates any bitterness and maximizes their innate umami flavor.
Savory superstars
To further amp up the savoriness of the taco filling, I add nutritional yeast and porcini mushroom powder.
Mushroom powder is one of my go-tos for adding savory depth of flavor–I use it in lentil ragùs, bean chilis, stews, and even my Life-Changing Chinese Chili Crisp (p. 187 of Big Vegan Flavor).
You can buy it online, or make it yourself by adding dried porcini mushrooms to a spice grinder and blitzing them until they’re ground into a fine powder (1 oz / 28g of dried mushroom yields ~ ¼ cup, maybe a bit more). Wait until the powder settles before opening the lid. Store in an airtight jar for 6 to 12 months in the pantry.
Taco seasoning
We keep the taco seasoning simple–just chili powder, cumin, smoked paprika, and dried oregano (plus salt and pepper)–but we bloom the spices in hot oil to bring out their fat-soluble flavors. This technique eliminates the bitterness which can be present in raw spices, and melds the different notes of the spice mix’s components into a robust, earthy smokiness.
Tortillas
You can make these with any tortillas you like, but if you want the most bang for your bite, I highly recommend “ready to cook” tortillas like these. Here’s my quick cost-benefit analysis of opting for these over regular tortillas:
- Minimal additional time investment: You heat the tortillas in a pan for 30 seconds to 1 minute.
- Major texture & flavor payoff: When you bake them in the oven after filling them, they become wonderfully flaky and puffy with layered texture, with a flavor that is worlds better than your standard refrigerated tortilla.
Vegan cheddar
I love these Vevan Ched-Melts for their mild flavor and superior meltability, but you can also use shredded cheese (RPL fave: Violife’s Just Like Cheddar Shreds).
Substitute: If you don’t have access to a good vegan cheese or you simply don’t want to buy one, the taco filling is delicious without any cheese–just be sure to serve it with either the chipotle crema listed in the recipe card or my Avocado Crema to add a little bit of richness.
Step-by-step instructions
NOTE: If making Lime Pickled Onions, prepare them first so they macerate while you make the tacos.
Blend the toasted walnuts in a food processor until they become a fine crumb.
Add the mushrooms, nutritional yeast, and porcini mushroom powder.
Blend until the mushrooms are finely chopped.
Add the black beans and perform 10 quick pulses. Some beans should remain intact and the mixture should be moist, not sticky.
In a large frying pan, saute the garlic in oil over medium heat, 2 to 3 minutes, just until starting to turn color.
Add the taco spices and stir constantly for 20 to 30 seconds.
Add the bean-mushroom mixture and cook for 5 to 7 minutes, stirring occasionally.
Reduce heat to medium-low and stir in the salsa. Cook for 1 minute, then remove from heat and season to taste with salt.
Assembly time!
Spread ~ ¼ cup of the bean mixture onto one side of each tortilla. Top with cheese, then fold the tortilla over and press the edges to seal.
Arrange tacos on an oil-brushed baking sheet and brush the top sides with oil.
Bake on the bottom rack of the oven at 425ºF/218ºC for 8 to 12 minutes, until crispy and golden brown on top.
Flip the tacos, then bake on the top third rack for 5 more minutes, until the bottom is crispy and golden brown.
Once cool enough to handle, pry open the tacos and stuff them with lime pickled onions, lettuce, and chipotle crema.
Tips for making this recipe
Toast the walnuts
This is really a mandate, rather than a tip. I actually won’t eat walnuts raw, but even if you don’t have my aversion to their bitterness, taking the 5 minutes to toast them before blitzing them in this recipe will dramatically improve your resulting taco filling.
Heating them brings out their natural oils, enhances their nuttiness, and deepens the umami notes they’ll contribute to the black bean filling.
Don’t overblend the beans
For the perfect-texture taco filling, there are two important tips for the beans.
First, to prevent the taco filling from getting watery, pat dry the beans very well with a dish towel after draining them.
Two, use the pulse function on the food processor to break the beans down a bit–but don’t continuously blend! I typically do 10 quick pulses once the beans are added. We want some of the beans to remain intact so the filling has textural variety and doesn’t get too wet.
Gently cook the garlic & taco seasoning
Both garlic and ground spices can burn easily, so easy does it–use medium heat and lower it as needed. You don’t want the garlic too brown and the taco seasoning spices need just 20 to 30 seconds. Keep the spices moving constantly!
Elevate these tacos with “ready to cook” tortillas
I’ve always been a fan of “ready to cook” tortillas because they have minimal ingredient lists, but I didn’t realize how big of a difference they made until I was testing this recipe. They get far crispier when baked in the oven, and come out with a flaky, puffy texture that standard tortillas simply can’t compete with!
Make this meal prep friendly and/or multitask
There are several ways you can make this meal-prep friendly.
1) The black bean filling, chipotle crema, and lime pickled onions can all be made a few days in advance; store them separately in the fridge. On the day of eating, all you need to do is assemble the tacos with filling and cheese and pop them in the oven.
2) You can even assemble the tacos with filling and cheese, wrap them tightly, and refrigerate them for a few days. Then bake (or pan fry) when you’re ready to eat.
While the tacos bake (~ 15 to 20 minutes), use the downtime to clean up, or prepare your favorite taco accoutrement, like the lime pickled onions and the 5-minute chipotle crema (or Avocado Crema) if you didn’t already meal prep those.
3) You can even freeze the cooked black bean filling – check out the FAQ for details!
Customize
We love serving these hybrid quesadilla-tacos with lime pickled onions for a bright freshness and chipotle crema for a spicy, creamy tang (or Avocado Crema for a cooling tang).
But there are so many directions you can go with these:
- Like the chipotle crema idea but want something more wholesome? Try the version of chipotle crema on p. 205 of my cookbook, Big Vegan Flavor!
- No time to make crema? Serve the tacos with store-bought sour cream (RPL fave: Violife’s sour cream)
- Got ripe avocados? Whip up some guacamole to dollop on the tacos!
- Not feeling pickled onions? Skip ‘em and use store-bought pico de gallo to add a fresh element–or make the pico de gallo recipe!
- Have leftover grilled or charred corn? Stuff those into the tacos along with the chopped lettuce!
Frequently Asked Questions
Try Sunflower seeds. But be sure to toast them first–the resulting taco filling may be slightly more bitter, so add more salt to taste.
The only gluten in this recipe comes from the tortillas, so you can use corn tortillas instead of flour. The texture will be different, of course, but it’s a great option for GF folks.
Since corn tortillas are less pliable than flour tortillas, I recommend using a damp paper towel to warm up the tortillas in the microwave, or warm them in a frying pan for about a minute until pliable.
Sure! You can make the black bean filling from start to finish and store it in the fridge for about five days. You can also make the lime pickled onions and chipotle crema in advance and refrigerate for up to 1 week.
To prep even more, you could assemble the tacos with the filling and cheese, fold them up, and wrap them tightly in the fridge. Then just bake a few at a time as needed.
Black bean taco filling:
• Unfried fillling: Store in an airtight container in the fridge for 3 to 4 days. Fry it using the instructions in the recipe card.
• Fried filling: Store in an airtight container in the fridge for 3 to 5 days. Reheat in a frying pan until warmed through before serving.
OR, freeze the cooked black bean taco filling for up to 3 months. Defrost in the fridge and then reheat in a frying pan or a microwave. In our tests, the texture and flavor was great even after freezing/defrosting.
Leftover chipotle crema & lime pickled onions:
• Store both (separately) in an airtight container or sealed jar in the fridge for 5 to 7 days.
Sure, if you are making just a couple of tacos, you can pan-fry them for quicker results. That said, in our testing, the baked version came out even better which is why we prefer that. Check out the recipe card notes for pan frying instructions.
This would be a slam dunk in burritos or burrito bowls, taco salads, or with breakfast hash!
Does this taco-quesadilla hybrid scratch your fast food itch? Leave a rating and review and let me know! It makes my day to read your reviews ☺️
Introducing
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Crispy Black Bean Tacos
Ingredients
- ½ cup (56g) walnuts, broken up into pieces
- 8 ounces (227g) cremini mushrooms, roughly chopped (tough stems removed)
- ¼ cup (20g) nutritional yeast
- 1 teaspoon porcini mushroom powder (optional, see Note 1)
- 1 (15 oz / 425g) can black beans
- 3 tablespoons (42g) olive oil or avocado oil, more for cooking tacos
- 4 fat cloves garlic (20g), finely chopped
Taco Spices
- 1 tablespoon chili powder (2 tsp for less heat)
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 ½ teaspoons dried oregano (or Mexican oregano)
- ¾ teaspoon kosher salt
- ~ 10 twists of black pepper
- ½ cup (120g) mild salsa, strained of excess liquid
For serving
- 8 to 12 taco-sized flour tortillas (see Note 2)
- 1 to 1 ½ cups (100 to 150g) shredded vegan cheese (see Note 3)
- 5-Minute Chipotle Crema (see recipe card 2) (OR Avocado Crema)
- Lime Pickled Onions (see recipe card 3) (optional, see Note 4)
- 2 to 3 cups (~100g) shredded lettuce
Instructions
- Lime Pickled Onions (optional, see 3rd recipe card): Make them first and macerate while you make the tacos.
- Preheat the oven to 425ºF. Arrange a rack in the top third and the bottom of the oven.
- Heat a large frying pan over medium-low heat for a minute or two, then add the walnuts to toast. Toss frequently to prevent burning, until golden brown in spots and nutty in aroma, about 5 minutes.Meanwhile, drain and rinse the black beans. Add to a dish towel and pat dry as well as you can. It’s okay if you smush them.Stir together all the ingredients for the Taco Spices. Set aside.
- Add the toasted walnuts to a food processor. Blend for a few seconds until in fine crumbs, but don’t over-process into a paste.Add the mushrooms, nutritional yeast, and mushroom powder. Blend for a few seconds, followed by just a few pulses until mushrooms are finely chopped.Add in the black beans and do 10 quick pulses to break them up but leave some beans intact (don’t blend continuously!). The mixture should be a bit moist but not sticky.
- Return the frying pan to medium heat and heat for 1 minute, then add 3 tablespoons of oil. Once warm, add the garlic. Stir frequently until just turning color, 2 to 3 minutes (do not brown). Add the Taco Spices and stir constantly for 20 to 30 seconds.a. Add the bean-mushroom mixture and toss well to coat it in the spiced oil. Cook, stirring occasionally, for 5 to 7 minutes. If it starts to stick, deglaze with a splash of water.b. Reduce the heat to medium-low. Stir in the salsa, using the liquid to deglaze any browned bits. Cook for 1 minute until thick and spreadable. Remove from the heat and season to taste with salt to taste.
- Assemble the tacos: Spread ~ ¼ cup (2 oz / 56g) of the bean mixture onto one side of each tortilla. Sprinkle with a layer of cheese, then fold the tortilla over onto the side with the filling and press down on the edges to seal.
- Bake the tacos (see note 5): Add 1 tablespoon of oil to a large rimmed sheet pan, using a pastry brush to spread it out. Arrange the tacos without overlap, gently spreading them into the oil. Now brush the top sides of the tacos with a light layer of oil.Bake on the bottom rack for 8 to 12 min, or until crispy and golden brown on top.Remove from the oven and flip the tacos. Bake on the top third rack for 5 minutes, or until crispy and golden brown on the bottom.
- Allow to cool a bit, as they will be very hot. Then carefully pry open the tacos and dollop with Chipotle Crema (or Avocado Crema), Lime Pickled Onions, and shredded lettuce. Serve leftover crema on the side for dipping.
Video
Notes
- The mushroom powder amps up the savoriness and umami from the walnuts and mushrooms, but feel free to skip it if you don’t have it. You could also try adding a teaspoon or two of soy sauce or tamari.
- The filling makes enough for ~ 8 (7-inch) tortillas or 12 (6-inch) tortillas.
- We like Violife cheddar shreds, or Vevan “ched melts” (I tear the slices into strips). Both have a nice mild flavor and melt great. If you don’t have access to a good vegan cheese, skip it. The filling is still tasty without it.
- The pickled onions add a nice bright acidity, but if you are serving the tacos with a fresh salsa like pico de gallo, skip them.
- If you want to cook just a few tacos at a time, pan fry them instead. Heat a large frying pan over medium heat for 2 minutes. Add a thin layer of oil for pan frying. Add 2 to 3 tacos, or as many as will fit. Cook for 2 to 3 minutes, or until golden brown and crisp; flip, and cook for 1 to 2 minutes for the second side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this? Leave a rating below!5-Minute Chipotle Crema
Ingredients
- 3 to 5 chipotle peppers from a can of chipotle peppers in adobo
- 1 cup (225g) vegan sour cream (see Note 2)
- ½ teaspoon garlic powder
- ½ teaspoon agave nectar or cane sugar
- 1 to 3 teaspoons freshly squeezed lime juice (optional, as needed)
Instructions
- Chop the chipotle peppers as finely as you can, then add to a bowl (see Note 3). Add in the sour cream, garlic powder, and agave. Stir well to combine.
- Taste and add the lime juice (if your brand of sour cream is on the acidic side, you may not need it). Season with salt as needed, or add some adobo sauce for heat/smoky flavor. Depending on the consistency of your sour cream, you may want to add water to thin it out.
Notes
- If you want a more wholesome Chipotle Crema (cashew-based), check out page 205 of my cookbook, Big Vegan Flavor.
- Our preferred sour cream brand is Violife (it is very thick though, so you’ll want to add more lime juice or a bit of water to thin). We also like Follow Your Heart sour cream and Kite Hill sour cream.
- For a smoother consistency, add all of the ingredients to a mini food processor and blend until smooth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this? Leave a rating below!Lime Pickled Onions
Ingredients
- ½ small red onion
- ¼ teaspoon organic cane sugar
- ¼ teaspoon kosher salt
- 2 tablespoons (30 mL) lime juice (1 juicy lime)
Instructions
- Use a mandoline or sharp knife to slice the onion very thinly.
- Add the onions to a shallow bowl and sprinkle the salt and sugar on top, massaging to coat. Squeeze on the lime juice and toss with your hands. Let sit for at least 10 minutes at room temperature, stirring once or twice.
- Store leftovers in a sealed jar in the fridge for about 1 week.
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this? Leave a rating below!
Sorry to be that guy but my oven isn’t working and my stupid landlord won’t fix it — can these be made on the stovetop by chance? I didn’t see you mention anything about it in the YT vid but they look so good and I want to make them so bad! TIA!
Nevermind, I should have actually read the post before commenting. I see that you addressed this in the recipe card. Can’t wait to try this soon! Thanks for all you do for the vegan community!
Great to hear you found the answer to your question, Simon! Thanks for the kind words, we hope you enjoy the tacos 🙂
Hi Simon, you can find the answer to your question in the FAQ section, but I will paste it here for your convenience!:
“Sure, if you are making just a couple of tacos, you can pan-fry them for quicker results. That said, in our testing, the baked version came out even better which is why we prefer that. Check out the recipe card notes for pan frying instructions.”
this is a little embarrassing to admit but I’m one of those weirdos who watches a lot of cooking videos but doesn’t actually cook all that much (my husband does most of the cooking).
i typically tend towards very simple recipes when I do cook but yesterday’s video had me craving tacos something fierce.
so i dragged myself to the grocery store and got almost all the ingredients. found the food processor (had to ask my husband lol). made the filling. then baked the tacos.
HO-LEE SMOKES.
i have never made anything as tasty as this in my entire life.
i’m not the fastest in the kitchen but this was pretty straightforward thanks to the YouTube video (lotta pausing, rewinding and replaying lol). i will admit i skipped out on the pickled onions and chipotle crema in favor of store-bought guac (forgive me queen Nisha) but still, i made most of the recipe.
tldr: 10/10, would recommend to all the cooking voyeurs out there!
whoops, left a 500 word comment and forgot to add a star rating lol 😅
Thank you so much for taking the time to leave this amazing comment, Caterina! We’re so happy all the work you put into cooking this recipe paid off 🙂 We appreciate you!
These tacos sound amazing.
Quick question, is there anything that I need to change if I’m going to make a double batch? I’m a novice/intermdiate cook, and I know that sometimes when you double a recipe, you need to adjust some ingredient proportions. I assume that’s not the case here (??), but just wanted to confirm.
My rough plan is to make the taco filling and crema ahead of time, then bake/assemble right before or even during the party if it’s not too hot to turn on the oven. If there is anything that I should be aware of, I would love to hear about it!
Thanks!
Hi Jesse, I don’t think you’d need to change any ingredient proportions if doubling the recipe. Just make sure you have a sauté pan with deep enough sides so that there’s space for extra taco filling. You may need to cook the taco filling a bit longer, but that should be the only change. I’ve definitely assembled the tacos like this ahead of time and it works great. If making the pickled onions, you can also make those ahead of time. Have fun at the party!
Ridiculously good! I didn’t think anything could match your crunchwrap supreme but these are close. The ready to cook tortilla idea is so clever, I’m not sure why I never thought to do it before. They get flaky and light, almost like paratha. I made it with the chipotle crema but will try it with the avocado crema next time.
Thank you thank you thank you for such creative vegan recipes and all the fun YouTube videos. You are my personal Ina Garten (only vegan)!
Your review made our day, Mallory! It’s amazing to hear you are a huge fan of the tacos.
Thank you for taking the time to share your thoughts and for trying out the recipe. 🙂
I am sure the above is good, but I have a problem finding store brought Tortillas. I use my Yuka app when I shop for Tortillas and so far, I have not found any that gets a good rating.
I’m not familiar with your app but the tortilla brand I used is called Rise & Puff — only four ingredients and no preservatives. Worked a treat
Can you sub sundried tomatoes and chipotle chilli flakes for chipotle peppers? And what about the sauce. They don’t exist here and I’m not paying a small fortune for Amazon import!! This should be an FAQ question.
What sauce are you referring to – the salsa? the sour cream? the adobo?
Approximately where do you live?
Hi S, we at RPL live in the U.S., so our recipes are written from that perspective, and chipotle peppers in adobo are widely available in grocery stores here. I understand ingredient availability varies across countries, but I can’t foresee every ingredient availability in every recipe (and this is the first request we’ve received for a chipotle pepper in adobo substitute).
If you love the flavor of sundried tomatoes, you could use those, but they’re not typically used in Mexican or Mexican-inspired recipes like this so that wouldn’t be my first choice. I’d recommend adding a bit chipotle chili flakes to the sour cream for heat, and then I’d add more lime juice since chipotle peppers in adobo are tangy in addition to spicy.
Please be honest about the fact that the pictures of your tacos are clearly fried and not baked. I know what a fried tortilla looks like. The recipe says these are baked – but you fried the ones in the pictures. Own up to it. The baked version in photo #15 is probably what they will really look like. Your main photos are of FRIED tacos… as in friend in a pan.
Could be air fried in the oven, whenever I air fry things in my oven it’s as good and crispy as pan-fried. But it should state they are air-fried, if you want to be picky. The recipe itself sounds fabulous!
Hi Becky — Max here, I help manage blog operations so Nisha can focus on cooking up new recipes.
With respect, you are mistaken. There is no conspiracy to mislead readers. Some background for you:
1. We outsource photography to a wonderfully kind and talented photographer who lives in Europe. She does not always have access to the same ingredients that Nisha does, so sometimes her recreations look different. And of course, Nisha is not in the kitchen with her, so we can’t control exactly how much oil is used (more oil = more golden brown results).
For this recipe, the photographer does not have access to the same brand of “ready to cook” tortillas that we have. As you noted, the step-by-step photo #15 looks different than the other photos — that’s because it’s a screenshot from Nisha’s YouTube video for this recipe, which you can see here: https://www.youtube.com/watch?v=aD3wDYP-tkA.
As it happens, Nisha actually prefers the look of the tacos in the YouTube video, as it accurately shows how wonderfully crisp and puffy the tacos get when baked (and it looks less oily).
2. As with any food blog, we strive to make the recipes look appetizing, as readers are more likely to make food that looks appetizing. There’s so much that goes into this besides making the recipe: food styling (including, in this instance, brushing oil on the tacos), lighting (the backlight here highlights the tacos), and photo editing. If you’ve ever tried to photograph a meal you made, and it didn’t look as good as the photo you saw online, that’s because there are so many things that go into making food photography look appetizing.
Lastly, I don’t appreciate you impugning our integrity. Nisha and her team work extremely hard at what they do and they don’t cut corners. Nisha has tested this recipe over 10 times at this point because her primary goal is to provide a delicious experience to anyone who tries plant based food. We kindly ask that if you’re going to leave a comment, you do so civilly.
I am not vegan but am a fan of Nisha and her recipes! (although I tend to substitute regular cheese etc for the vegan versions, haha) I’m definitely going to try this recipe.
That being said, Becky, the original commenter, has a point.
Food photography has its place, especially advertisements, but the final shot should be close to what the readers will experience. That’s what’s so great about Nisha’s videos! We literally see her create and show us what we’re going to eat. 😊
To be honest, it’s a bit disappointing to read the recipe photography is outsourced to ***a place that doesn’t even have the same ingredients***. 😑
Very bizarre logic in this comment. No two places have the exact same ingredients, so there is no one true version of how a dish will look.
I live in a more rural area and don’t have access to all the same stuff as Nisha does (though tbf I’m getting more options every year), and that’s okay.
Some of you need to step outside and touch grass.
I have to agree – It’s disappointing that the food-styled photos may not reflect the actual ingredients used and results.
I am a huge Nisha fan from the beginning and have subscribed to her meal plan and newsletter. Her recipes are top notch and in my regular rotation.
Yet Maxwell’s response to a fair point seems defensive and accusatory. Perhaps the criticism wasn’t expressed as gently as it could have been, but the response comes across as dismissive and condescending.
Nisha literally just shared a whole video on this recipe step by step so you can see what the recipe looks like. Not to mention her recipes actually work every time unlike so many recipes on the internet that I’m sure you’ve tried and been disappointed with. If outsourcing photography allows Nisha to share more awesome recipes with us, then I’m here for it.
“Yet Maxwell’s response to a fair point seems defensive and accusatory. Perhaps the criticism wasn’t expressed as gently as it could have been, but the response comes across as dismissive and condescending.”
Pardon me?
The original message that started this thread is not “a fair point.” It’s a wild and rudely phrased accusation of deliberate dishonesty with no basis beyond personal opinion.
Maxwell’s response is in depth and quite transparent about their process. Hardly “dismissive.”
As for the tone, sure, it is defensive. Maxwell is (I believe) Nisha’s husband so it’s no surprise he’s defensive of her. Personally, I think such a rude comment deserves much more condescension so I’m impressed with the restraint.
Becky, you have committed an act of libel and you should be ashamed of yourself! You have accused Nisha and her team of underhand behavior without the slightest proof.
If you have nothing better to do on a Sunday morning than cause trouble and pain for others, you need to find a hobby.
“Dishonesty” about “the baked version in pictures no 15”?? Oh my… Common, some people have REAL problems 🤷🏼♀️
It’s great that people are bothered to show a step by step recipe WITH pics. It’s so
much work which should be appreciated.
Besides, be reminded, there were times without videos and pictures … only text (uuuh spooookie).
As for the food (that’s what comments here should be about): Great taste, unfortunately I mushed the beans too much 🫣😂 – of course – and forgot the
oregano. Will do better next time 😉
And finally: THANK YOU to the rainbowplantlife-team for making the effort and sharing your experiences and knowledge!!!
Also a mushroom hater but tried these because I know to trust The Max Mushroom Review. I used about 5 oz of mushrooms. They were really delicious and you couldn’t tell there were lots of mushrooms. I didn’t use the mushroom powder because, as a hater, I don’t own it. LOL I know that mushrooms are great for my health so this is a great way to sneak them in. As always, Nisha continues to make amazing content and spectacular recipes.
Your review made our day, S! Thank you for taking the time to share your thoughts and for trying out the recipe.
I saw these on your insta stories and decided to search your site for them, and I’m so SO happy I did! I didn’t have ancho chili powder so I used regular, and also didn’t make the chipotle crema, just did sour cream (we’re vegetarian, not fully vegan…but working on it). My goodness, these tacos are GREAT. The filling was really good on its own and the crispy texture on the tacos took them to the next level.
Hi Joselyn, Thank you so much for such a fantastic review! Appreciate you taking the time!
Came across this one a couple days ago and knew immediately that I had to make it. I’m so glad I did.
This is an absolutely magnificent taco. The black bean filling is so good you won’t miss the meat. I made it with Nisha’s avocado crema and the pickled onions.
Also, this is the first time I’ve used the ready to cook tortillas – game changer!! I’ll be using these for all my tacos going forward. Nice one, Nisha!
Your positive feedback is the best reward for our hard work. Thank you, Jeff!