Over the past couple of years I have realized that you can really “veganize” any recipe and be left with a delicious meal. When you minus the meat and dairy and eggs, vegetables really have a chance to stand on their own and they taste great. Don’t get me wrong, I do still eat meat and dairy and eggs, I am just learning to appreciate food without them. Case and point: Tacos “veganized”. No meat, no cheese, no sour cream. Rather sauteed veggies, thick black beans, cream avocado…yum! This easy recipe was a cinch to cook for lunch with simple ingredients that were in the fridge and pantry. I highly recommend it.
Delicious Rating: I used the mini corn tortillas and ended up eating four, they were addicting and full of flavor! My DH said they were great and would have been better with some sort of rice inside too. If you want a heartier taco, I recommend adding rice, but without rice I felt they are light and filling. I had onions and squash so that is what I sauteed up. Feel free to use bell peppers, asparagus, carrots, even broccoli. Keep it simple so that you can really taste each vegetable without muddling them together and let me know how they turned out!
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I used one jalapeno but as you can see there is another there not sliced in the background. I was debating on heat level and stuck with just one but a second wouldn’t be so bad the next time around.
The taco seasoning I used was just one of the taco packets sold in stores, nothing fancy or special. Use whatever you usually season up your taco fillings with.
Garnishes are a must for me and tacos. Avocados add such creaminess to the dish. You can make guacamole too if you desire or plan ahead time.
So now I am hungry again typing this up and looking at these photos! This is a simple recipe with wow flavors. And since it is vegan, you don’t feel so bad picking up the beans and olives off the empty plate with your fingers!