It’s no secret that tacos are simple to make and you can customize them to your liking. To me, tacos are like pizza: You can toss a bunch of veggies into a taco shell, but it’s still a taco. Lately, I have been working on eating a lot healthier, so I have been eating loads more veggies and adding veggies to the occasional smoothie. The beauty of it is that it’s been cheap, and the recipe that I have for you all this week is very cheap to make, too! Let’s get started with these Black Bean Tacos so you don’t have to read any more of my babbling!
Black Bean Tacos
1/2 can black beans
2–4 leaves kale (or lettuce), chopped
4 taco shells
- Warm up the beans by tossing them into a pan and heating them on low for about 5 to 10 minutes, or follow the instructions on the can.
- Wash the kale (or lettuce) and chop so that you have thin slices that will fit nicely inside a taco shell.
- Put about 3 tablespoonfuls of black beans in each taco shell.
- Add some kale.
- Add some guacamole.
- Add some salsa.
- Chow down!
Makes 4 tacos
This is a super-simple, no-frills recipe that can be customized to your liking. If you want to add some vegan sour cream or vegan cheese to change things up, go for it! Prep your taco, and get to munchin’ already!
Coming from a Mexican family, it’s no surprise that “Taco Tuesday” is more like “Taco Every Day,” but believe me, I’m not complaining! I’m pretty sure “taco” was the very first word I ever said as a baby—there must be a home movie of it somewhere around the house. ;)
The best thing about tacos is that they are the perfect wrapping for any delicious filling, and the combination possibilities are endless! One of my favorite ingredients to use in tacos is pineapple—hey, don’t judge! The pineapple combined with the other ingredients makes these fellas sweet and spicy at the same time. Try them out!
Vegan Tacos al Pastor
1 green bell pepper, chopped
1 onion, chopped
1 Tbsp. oil
1/4 cup mild green salsa
1 cup chopped pineapple, cut into bite-size pieces
6 yellow corn tortillas
1 avocado, sliced
- Sauté the bell pepper, onion, and tempeh in the oil for 5 minutes.
- Add the green salsa and cook for another 5 minutes, or until most of the liquid has evaporated.
- Add the pineapple and cook for 2 more minutes.
- Warm the tortillas in a dry skillet until soft and pliable.
- Fill the tortillas with the sautéed veggies and tempeh and top with the cilantro, lime juice, and avocado.