Preheat oven to 400.
Starting on the inside filling for the tacos first, in a large stainless steel or cast iron pan, heat olive oil on medium high heat.
Once the oil is hot, add your green onions, pinch of salt, and sauté for 1-2 minutes. Next, add your diced mushrooms, and cook them down for 2-3 minutes until they have reduced about half their original size.
Toss in your black beans, cumin, coriander, chili powder, garlic, and sauté for 1-2 minutes.
Now add your vegan mozzarella, and slowly stir in all the cheese, and cook for another minute or so, until the cheese is melted. Once the cheese is melted, remove from heat, cover with a lid, and set aside.
Quickly, take your tortillas and warm them up either on the grill top or in a damp towel in the microwave. Which ever way you choose to heat them, remember to place them into a steamer basket for at least 3-5 minutes to steam afterwards. This step is very important otherwise the tortillas may crack or split open when you add and fold in the filling.
As the tortillas are steaming, grab a large baking sheet pan and line it with parchment paper. Now one by one, take a tortilla and add a generous spoonful or two of your black bean mushroom filling into the center, and fold it over to create a taco. Repeat for all the tacos. Place each taco onto the parchment paper flat and with even spacing between them all.
Bake them at 400 for 12-15 minutes, or until they are crispy. Optional to lightly oil the outside of the tortillas before baking, but not mandatory.
As the tacos bake, add oil to another large stainless pan, and heat on medium high. Once hot, add your green onions and saute for 1-2 minutes.
Now, toss in your corn, salt, and saute for 3-5 minutes to roast all the kernels, then remove from heat and set aside.
When the tacos are fully baked and crispy, remove from the oven.
Now the fun part! Take your elote and generously sprinkle it over the platter of tacos. Next garnish the entire platter with cherry tomato slices, then avocado slices, and lastly drizzle your hemp cilantro cream over everything.
Serve immediately while it’s still warm. Enjoy!
Spicy cilantro crema
Simply add all the ingredients into a high powered blender, and blend on high for 1 minute or until completely smooth.
Use on tacos, salads, wraps, roasted veggies, or anything you want! Enjoy.
