VEGAN TACOS

Name: VEGAN TACOS
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: American, Mexican, Latin American
Ingredients: Vegan taco meat; Salsa; ½ Medium Onion White, Yellow or Brown, Chopped 1 Tbsp Olive Oil 1 tsp Crushed Garlic ¼ tsp Cayenne Pepper ¼ tsp Chili Flakes ½ tsp Cumin 425g Can Black Beans (Drained) Salt and Pepper to taste; 144-216 grams Shredded Lettuce*; 2 Medium Avocados Peeled and Chopped

6 steps

Prep:45minCook:15min

Storage: Stores well in fridge for at least 3 days, except for the avocado and the taco shell. You can substitute the tahini sauce for vegan sour cream if you prefer. I prefer iceberg lettuce for shredding as it has lots of crunch factor but romaine lettuce works well too. The amount of tacos you’ll get from this recipe will depend if you make both the vegan taco meat and the black bean mix or just one or the other. It also depends on how full you pack your tacos. But remember leftovers (unassembled) keep well in containers in the fridge so you can always make these two or even three nights running.

Updated at: Tue, 28 May 2024 04:29:25 GMT

Ingredients

12 servings

Vega taco meat

n

salsa

For the black beans

0.5Onion White

Medium, Yellow or, Chopped

1 TbspOlive Oil

Brown

Garlic

¼ tspCayenne Pepper

¼ tspChili Flakes

½ tspCumin

425gCan Black Beans

Salt

Pepper

to taste

For assembling

144 gramsLettuce

Shredded

2Avocados

Medium, Peeled and Chopped

Instructions

Step 1

If you're making the vegan taco meat then start off with that since it has to bake for 30 minutes. So make that according to the linked recipe and get that in the oven and then start on your black beans

Step 2

Add the chopped onion to a pan along with the olive oil, crushed garlic, cayenne pepper, chili flakes and ground cumin and sauté until the onions are softened. Add in the black beans and sauté with the onions and spices until heated through. If it’s getting too dry in the pan then add in a little water. Add salt and pepper to taste.

Step 3

Prepare your pico de gallo and your tahini sauce according to the linked recipes.

Step 4

Prepare your shredded lettuce and chopped avocado.

Step 5

Heat your tortillas via your preferred method, or by lightly frying in a pan or stacking them up and covering in foil and baking in the oven at 350°F (180°C) for around 15 minutes until heated through.

Step 6

Assemble by adding some shredded lettuce to a tortilla, followed by some vegan taco meat then black beans then pico de gallo, then chopped avocado and top with a drizzle of tahini sauce.