Loaded Vegan Tacos

Here’s something to spice up your next #tacoTuesday – Paired with your favorite hot sauce, there is no bad day for a veggie taco! I am so excited to finally reap some herbs and lettuce from our backyard garden, which I used in this recipe.

Ingredients:

  • 1 cup olive oil, divided
  • 1 yellow onion, diced
  • 2 red bell peppers, diced
  • 1/2 tsp cayenne pepper
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp garlic powder
  • 1 cup frozen corn
  • 1/2 cup fresh cilantro, chopped
  • 1 tsp paprika
  • 2 cans pinto beans
  • 1 large avocado, mashed
  • 2 roma tomatoes, diced
  • lettuce, chopped
  • generous salt and pepper
  • tortillas
  • hot sauce

Directions:

First, in a medium size pot, heat beans over medium-low heat on a back burner. Keep an eye on them and stir occasionally as you prepare other fillings:

In a large skillet, heat 1/4 cup of the olive oil over medium-high heat. Add the yellow onion and red bell pepper and let blacken slightly, around 3-5 minutes (stir occasionally). When the onions are translucent and peppers have blackened, add another 1/4 cup of the olive oil and seasonings (cayenne pepper, chili powder, cumin, coriander, garlic powder, salt, and pepper). Stir, turn heat to low, and let flavors combine for 10-15 minutes.

In another large skillet (I like to use stainless steel for corn, as it gives it a nice color) , heat 1/4 cup olive oil over medium-high heat. Add the corn and let blacken for 5-7 minutes, scraping the pan occasionally so nothing sticks or burns. Add the cilantro, paprika, salt, pepper, and additional olive oil if corn starts to stick. Stir well and remove from heat.

For the tortillas, if you have a gas stove, light a burner over medium-low heat so you have a small flame. Put one tortilla at a time directly onto the flame and let blacken slightly on either side. This is a pretty quick process – It takes just 10 seconds or so for each side. WARNING: DO NOT LEAVE UNATTENDED, this is a sure way to burn your house down if you don’t pay attention! If you opt out of direct-flame here, you can heat tortillas in the microwave or oven to warm them.

For the toppings, I usually just mash up the avocado with a little lime and salt, but you can serve in as slices alternatively. You can also top with hot sauce, diced tomatoes, lettuce, and extra cilantro. Store in refrigerator up to 3 days.

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