Southwest Smoky Rolled Tacos
[Vegan]

For the Tacos:

• 1/2 cup chopped nopales (cactus paddles)
• 1/2 can black beans (15 oz can)
• 3/4 cup chopped red potatoes
• 1/2 cup chopped yellow squash
• 1 tablespoon cumin
• 1 tablespoon garlic powder
• 1/2 cup veggie broth
• Himalayan pink salt, to taste (if needed)

For the Toppings:

• 1 cup salsa of choice (more or less depending on preference)
• Smoky Taco Cream (see recipe)
• 2 cups shredded lettuce
• 15-20 corn and/or gluten-free/flour tortillas

For the Smoky Taco Cream:

• 1/2 cup raw cashews, soaked if not using high-speed blender
• 1/2 cup walnuts, soaked if not using high-speed blender
• 1/4 – 1/2 cup water
• 1/2 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Himalayan pink salt and ground black pepper, to taste
• 1 teaspoon nutritional yeast (optional)