Description

A vibrant and flavorful blend of traditional Brazilian ingredients, this dish combines the creaminess of cashew cream with the spiciness of malagueta peppers, all wrapped in a crispy cassava flour tortilla.

Cuisine: Vegan Brazilian
Servings: 4-6 

Ingredients

For the filling:

• 1 cup canned black beans
• 1/2 cup roasted malagueta peppers, chopped
• 1/4 cup cashew cream (see notes)
• 2 cloves garlic, minced
• 1 tablespoon lime juice
• Salt and pepper to taste

Note: Malagueta peppers can be found in some specialty stores or online. If unavailable, substitute with jalapeño or Serrano peppers.

For the cassava flour tortilla:

• 2 cups cassava flour
• 1/2 cup water
• 1/4 teaspoon salt

For the cashew cream:

•  1 cup of cashews

Instructions

1. Soak 1 cup of cashews in water for at least 4 hours.
2. Drain and blend with 1/2 cup fresh water until smooth.
3. Preheat your oven to 375°F (190°C).
4. In a mixing bowl, combine the black beans, malagueta peppers, cashew cream, garlic, lime juice, salt, and pepper.
5. For the cassava flour tortilla, combine the cassava flour, water, and salt in a separate mixing bowl. Mix until a dough forms.
6. Shape the dough into small tortillas and place on a baking sheet lined with parchment paper.
7. Bake the tortillas for 10-12 minutes or until crispy and golden brown.

Suggested Drinks

Vinho Verde: A crisp and refreshing white wine from Portugal that pairs well with the bold flavors of the dish. 

Torrontés: A sweet and fruity white wine from Brazil that complements the tropical flavors in the dish.

Non-alcoholic drinks:

Tropical Sunrise: A refreshing blend of pineapple juice, orange juice, and a splash of grenadine syrup.

Caju Cooler: A cool and creamy drink made with cashew milk, lime juice, and a touch of honey.