• Preheat your oven to 425°F (220°C).

Cook the Beans:

• Drain and rinse the black beans thoroughly to remove any canned liquid.
• In a medium saucepan, combine the black beans, sea salt, cumin, chili powder, oregano, and kombu (if using).
• Heat over medium heat, stirring occasionally, for 10-15 minutes until the beans are warmed through and the spices are well incorporated.
• Mash the beans lightly with a fork or potato masher if you want a chunkier texture or blend them slightly for a smoother filling.

Prepare the Cashew Cream:

• While the beans are cooking, make the cashew cream by blending the unsalted roasted (or unroasted) cashews, water, lemon or lime juice, sea salt, garlic (or garlic powder), and coconut aminos in a high-speed blender until smooth and creamy. *Note: If not using high speed blender like a Vitamix, soak cashew in hot water for 20 mins prior to blending*
• Add more water as needed to reach your desired consistency.

Assemble the Tacos for Baking:

• Line a baking sheet with parchment paper.
• Spray avocado oil spray to ensure they crisp up in the oven.
• Place 3 tortillas on the sheet, then spoon a generous amount of the black bean mixture onto the center of each tortilla, and use a fork to evenly distribute and mash into each open tortilla.
• The top each one with another tortilla (making a bean quesadilla if you will).
• Spray the top of the tortillas with avocado oil or brush on the oil.

Bake the Tacos:

• Place the baking sheet in the preheated oven and bake for 10 on each side, or until the tortillas are golden brown and crispy.
• You can flip them halfway through to ensure they cook evenly on both sides.

Serve and Enjoy!

• Once the tacos are crisped to perfection, remove them from the oven and let them cool for a minute.
• Carefully cut each taco in half.
• Warm up the enchilada sauce for serving.
• Top with cashew cream, and serve with your choice of optional guacamole, diced jalapeños, and any other toppings you love, like fresh cilantro or lime wedges.
• Enjoy!