I barely ever make tacos. Like, barely ever. The last time I made tacos was literally… I can’t remember! Maybe back in 2005. I don’t know.
They just don’t appeal to me. You know why? I feel like I’m not going to be satisfied by them. The crunchy shells just seem too flimsy and light to be a real meal.
But what about the toppings?!!! I hear you shout. Yes, I am a fan of guacamole. Yes, I am a fan of sour cream. A big fan. Sure, I like salsa, and lettuce, and spicy mince meat too. But tacos, to me, are nothing more than a snack.
One day recently, though, I was in the mood for a snack. Well, a light lunch, actually. And I thought of tacos. Somehow, they just popped straight into my head.
I didn’t have any mince meat, so I had to use my imagination. I figured that since I didn’t have any sour cream in the fridge I may as well go the whole hog and create a fully vegan taco. I’m crazy like that. Believe it or not though, the recipe came together surprisingly easily.
Fresh, ripe avocado took the place of sour cream and guacamole to provide a rich creaminess, while a can of four bean mix got heated with onion, garlic and spices before being blitzed with nutty soy milk to form a chunky mix.
Trust me when I say you won’t miss the meat at all – or even the sour cream. And that’s coming from a dairy junkie!
Give these a try. I think you’ll really dig this fresh and wholesome way to eat Mexican food without loads of extra calories. Chow down on them for a satisfying, yet light, lunch or dinner. Or indeed, a snack :)
Do you find tacos filling enough? Would you try a vegan version?
Linking up again this week with Veggie Mama for Meatless Mondays. Click on over for lots more yummy vegetarian meal ideas.
Easy vegan bean tacos
- 1 brown onion, thinly sliced into wedges
- 2 cloves garlic, finely chopped
- 2 x 400g cans four bean mix
- 1/2 teaspoon paprika
- 1/2 teaspoon ground chilli
- 1/2 teaspoon ground cumin
- 3/4 cup Vitasoy Original Soymilk
- 8 corn tacos
- 1 diced avocado
- Shredded lettuce
- Tomato salsa
1. Pour the oil to a large frying pan over medium heat and add the onion. Sauté for 5 minutes or until just starting to brown. Add the garlic and cook for 1 minute more.
2. Drain and rinse both cans of beans and add to the frying pan. Sprinkle in all the spices and stir for 2-3 minutes until well combined and heated through.
3. Transfer half of the bean mixture to a mini food processor and pour in the soy milk. Pulse a few times to roughly mash the beans, leaving them still a little chunky. You can also do this step using a fork and a strong arm, if you don’t have a food processor.
4. Return the mashed beans to the frying pan with the whole beans. Season with salt and pepper and stir over medium heat until hot. Serve in taco shells topped with lettuce, avocado and salsa.
Fig & Cherry was commissioned by Vitasoy Australia to develop this sponsored recipe featuring their range of non-dairy milks. For more great soy recipes (including plenty more by Christie!) visit www.soy.com.au.
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