2 VEGAN TACOS
They're simple, tasty and filling: vegan tacos with homemade tortilla shells are a clean morning start!
ENJOY A FRESH AND TASTY BREAKFAST THIS WEEKEND WITH THIS COMPLEMENTARY PAIR OF VEGAN TACOS! THE BEAN GUY IS HOT AND FILLING, AND THE MARINATED GUY IS CRUNCHY AND SWEET! HEAT UP SOME PREPARED TORTILLA SHELLS IN FOIL WITH THE OVEN AT 350˚ OR CLICK THIS LINK TO TRY MAKING YOUR OWN!
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REFRIED BEAN TACOS
EVK’s rich vegan refried bean taco!
Ingredients
Scale
- 1 small onion
- 3–4 cloves of garlic
- 1/2 an jalapeño pepper
- oil
- 1 can of refried beans (or black beans)
- Cholula (or Louisiana-style) hot sauce
- salt
- tortillas
- pickled jalapeño peppers
Instructions
- Dice onion, garlic and jalapeño.
- Fry onions, garlic and jalapeño in a good splash of oil, in a deep pan on medium heat.
- When onions soften, add beans, a good splash of Cholula hot sauce and a dash of salt.
- Serve in a warm tortilla topped with pickled jalapeño peppers.
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MARINATED VEG TACOS
EVK’s tangy vegan balsamic vinegar-marinated veg tacos!
Ingredients
Scale
- 1 portobello mushroom cap (or a few button or brown mushrooms)
- 1 red pepper
- 1 small onion
- 1/2 a zucchini
- olive oil
- balsamic vinegar
- salt
- tortillas
Instructions
- Thinly slice portobello cap, red pepper, onion and zucchini into spears.
- Marinate for an hour or so in a few good splashes of olive oil and balsamic vinegar and a dash of salt.
- Fry veg in the marinade in a pan on medium heat until hot but still crunchy.
- Serve in a warm tortilla.
