Name: Vegan Tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: North America, Mexican
Ingredients: 1 large tomato, chopped; 1/4 cup finely chopped onion; 1 jalapeno pepper, seeded and finely chopped; 2 tablespoons chopped fresh cilantro; 2 tablespoons lime juice; 1/4 teaspoon salt; TACOS:; 1 tablespoon canola oil; 1 small onion, chopped; 2 garlic cloves, minced; 2 cans (15 ounces each) black beans, rinsed and drained; 2 teaspoons chili powder; 1 teaspoon ground cumin; 3/4 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon pepper; 8 flour tortillas (6 inches), warmed; 1 medium ripe avocado, cubed; 1/2 cup dairy-free sour cream

You can top vegan tacos with just about anything, but we love this fresh homemade pico de gallo.

Ingredients

1 large tomato, chopped

1/4 cup finely chopped onion

1 jalapeno pepper, seeded and finely chopped

2 tablespoons chopped fresh cilantro

2 tablespoons lime juice

1/4 teaspoon salt

TACOS:

1 tablespoon canola oil

1 small onion, chopped

2 garlic cloves, minced

2 cans (15 ounces each) black beans, rinsed and drained

2 teaspoons chili powder

1 teaspoon ground cumin

3/4 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

8 flour tortillas (6 inches), warmed

1 medium ripe avocado, cubed

1/2 cup dairy-free sour cream

Instructions

1 Make the pico de gallo

2 In a small bowl, combine all six ingredients listed for the pico de gallo. Set aside.

3 Cook the taco filling

4 In a large skillet, heat oil over medium heat and add the onion. Cook and stir until tender, about 3 to 5 minutes. Once the chopped onion looks translucent in the pan, add the garlic and cook 1 minute longer. Stir in the beans and seasonings. Cook and stir until heated through, 5 to 7 minutes.

5 Serve in tortillas with the pico de gallo, avocado and dairy-free sour cream.