Comfort Food/ Midweek Dinner/ Vegan

Vegan Mexican Style Tacos

If you wonder why we are posting this recipe before Christmas, it’s because it’s one of our favourite recipes, a regular midweek dinner and definitely a comfort food dish! This recipe can be very handy on those days when you are busy with work, home chores and all preparations for the festive celebrations.

It’s so quick and easy to prepare. Leftovers make a perfect lunch, snack or dinner a day after. It stores well in the fridge, you can cook ahead and have ready to serve within minutes.

Peppers, beans, tomatoes and spices make the base for this recipe. However in addition you can add any vegetables you have available in the fridge – we usually add zucchinis, but aubergines, mushrooms, green beans or asparagus would also work well. Don’t have black beans? Swapped them for any other beans or chickpeas. Use rocket instead of salad leaves and kimchi instead of pickled cornichons.

In this recipe we used Core & Rind Cashew Cheesy Sauce, which is now available to buy on the Canadian market (Big Carrot, Well.ca, Healthy Planet, Pusateri’s, Amazon.ca). This Cashew Cheesy Sauce is made with plant-based ingredients, is dairy free and comes in three flavours – Sharp & Tangy, Bold & Spicy, Rich & Smoky. We love the deep flavour, creamy consistency and smooth texture of each sauce. Core & Rind is women-owned company, Candi and Rita developed these sauces that are made with whole, real, non-gmo ingredients and are preservative + additive free. They are delicious and definitely worth to try!

This portion will easily feed 4 people – we make it for 2 and enjoy the leftovers on the next day either for lunch or another tacos dinner. If you have any filling left – blend it in the food processor and enjoy as a dip with tortilla chips!

Vegan Mexican Style Tacos

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Serves: 4

This Vegan Mexican Style Tacos are one of our favourite midweek dinners. Made with a delicious vegetable and black beans filling, finished with fresh toppings. So easy to prepare and a great comfort food!

Ingredients

  • 1 tbsp coconut oil
  • 1 onion
  • 2 peppers
  • 2 zucchinis
  • 500 ml strained tomatoes or 1 can chopped tomatoes
  • 1 cup black beans (cooked)
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground paprika
  • pinch of chilli flakes
  • salt & pepper to taste
  • 1 tbsp raw cacao powder
  • TO SERVE:
  • tortillas - we used gluten-free teff tortillas
  • vegan cheese or cheese sauce - we used Core & Rind Cashew Cheesy Sauce
  • avocado, sliced
  • pickled cornichons, sliced
  • fresh salad leaves
  • fresh coriander, chopped
  • spring onions, chopped
  • lime wedges

Instructions

1

Heat oil in the skillet. Add onion and fry until soft and translucent.

2

Stir in peppers, zucchinis and all spices - fry for additional 5 min or until vegetables are soft.

3

Add tomatoes followed by black beans. Cook for around 20min or until then mixture thickness. Stir in raw cacao and mix until well combined with the sauce.

4

In a meantime prepare the rest of ingredients for serving.

5

Once the sauce is ready, warm the tortillas in the pan. Place everything on the table.

6

To assemble spoon the desired amount of the vegetable filling onto a warm tortilla, followed by avocado, pickles, salad and chopped herbs. Drizzle with the cheesy sauce and freshly squeezed lime juice, enjoy!

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