Vegan Tacos

by foodsmarty

Vegan Tacos

Dinner in 15 min

 TVegan TacosI suggest always having some kind of bean made from scratch on hand, made in a crock pot for ease. You could use any bean you like for this dish, even lentils. The beans I used in this recipe were from scratch so they already had onion in them. You may also add onion and garlic to the dish for additional flavor. I suggest serving a green on the side. Here I present okra fried on high heat with garlic.

1 sweet potato

1 zucchini

1 can black beans

1 t cumin

1 t coriander

1 jalapeño (optional)

2 rounds tempeh sausage (Hearty Vegan- optional)

Parsley or Cilantro for garnish (opt)

Step 1

Step 1- Sizzle till brown on one side

Step 2

Step 2- Add zucchini and spices, cover 3 min

Heat up on medium high canola oil or expeller pressed coconut oil (this type is good for frying without imparting a coconut flavor) in a pan. Dice a sweet potato and place in pan. When beginning to be brown (four min) turn down heat slightly and add chopped zucchini. Cover to let steam and add in spices. After two min remove cover and add 1 can of preservative free black beans or 1 1/2 c beans made from scratch. To kick up the flavor and if you enjoy some extra protein from soy I suggest frying separately two crumbled pieces of Hearty Vegans Tempeh Sausage. To warm your tortillas place a little olive oil in a pan and fry for thirty seconds to one min per a side depending if you want your tortilla to be crispy or soft.

Step 3- Turn heat up in order to evaporate bean juices

Step 3- Turn heat up in order to evaporate bean juices