Jul 14 2026
Restaurants›LUNA Mexican Kitchen - The Alameda›Veggie Tacos Recipe

Veggie Tacos Recipe

Inspired by LUNA Mexican Kitchen - The Alameda
Time1h
Serves4

jack cheese a la plancha, sautéed spinach, grilled asparagus, portobello 'fajita', pea shoots, smoky chipotle, chipotle cashew crema, avocado, with a side of epazote black beans

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Ingredients

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Taco Filling

Chipotle Cashew Crema

Epazote Black Beans

Taco Assembly

Method

Taco Filling

  1. 1

    Prepare the Asparagus

    Trim the woody ends from the asparagus and toss them in a little olive oil, salt, and pepper. Grill on medium heat for about 5-7 minutes until tender and slightly charred. Remove and set aside.

  2. 2

    Sauté the Spinach

    In a skillet, heat a tablespoon of olive oil over medium heat. Add the fresh spinach and sauté until wilted, about 3-4 minutes. Remove and set aside.

  3. 3

    Cook the Portobello Mushrooms

    Slice the Portobello mushrooms into strips. In the same skillet, add a little more olive oil and cook the mushroom strips over medium-high heat for about 5-6 minutes until they are tender. Season with salt and pepper.

  4. 4

    Grill the Jack Cheese

    In a separate skillet, place the jack cheese slices and cook over medium heat until they are melted and slightly crispy on the edges, about 3-4 minutes.

Chipotle Cashew Crema

  1. 5

    Soak the Cashews

    Soak the raw cashews in water for at least 2 hours or overnight. Drain and rinse.

  2. 6

    Make the Crema

    In a blender, combine soaked cashews, chipotle in adobo, lemon juice, and water. Blend until smooth and creamy. Adjust the salt to taste.

Epazote Black Beans

  1. 7

    Sauté Onion and Garlic

    In a saucepan, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.

  2. 8

    Add Black Beans

    Stir in the canned black beans, cumin, and epazote leaves. Simmer for 10 minutes, allowing the flavors to meld. Season with salt to taste.

Taco Assembly

  1. 9

    Assemble the Tacos

    In each taco shell or tortilla, layer the sautéed spinach, grilled asparagus, cooked Portobello mushrooms, crispy jack cheese, and fresh pea shoots. Drizzle with smoky chipotle sauce and top with a dollop of chipotle cashew crema and sliced avocado.

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