Recipe by Jessica Kirby —

If I could eat any one thing for the rest of my life it would be street tacos. I make them about a zillion different ways, but this is my favourite for impressing the veggies and meat lovers in my life.

 

vegan street tacosFor the Tacos
1 can black beans
1 can corn (optional)
6-8 street taco shells, warmed
1 cup cheese, grated or feta, crumbled
1 cup cauli crumble–make fresh (see
diretions) or use Big Mountain
Foods pre-seasoned ready to eat
1/4 cup water or veggie broth
1 Tbsp chili powder
1 tsp garlic powder
1 tsp cumin

Method

  1. Drain and rinse beans and place them in a pan with the element set to medium. Mash the beans roughly—you want some chunk left in the mixture.
  2. Add your cauli crumble and broth or water and stir.
  3. Add all spices, adjust to taste, and cook until thoroughly warmed.
  4. Fill tacos with bean mix and top with pico de gallo, avocado dressing, and cheese. Optional toppings include avocado slices, lettuce, pickled cabbage, or anything else you love on tacos. Enjoy!

For the avocado sauce
2 avocados
1 tsp cumin
1 tsp garlic
1 lime, juiced
1/4 cup cilantro
salt and pepper to taste
hot sauce or dried chilis, optional

Method

  1. Combine all ingredients in a food processor, or vigorously by hand with a fork.

For the cauli crumble
1 cup cauliflower, grated
1/2 Tbsp oil
1 tsp chili powder
1 tsp garlic powder

Method

  1. Grate 1 cup of fresh cauliflower using the medium grate on a box grater.
  2. Warm a pan with 1/2 Tbsp of oil and add cauliflower, chili powder, garlic, and salt and pepper.
  3. Cook on medium for 6–8 minutes, until lightly browned, set aside.

For the Pico de Gallo
1/4 cup purple onion, diced small
1/8 cup cilantro, chopped
1/2 red pepper, diced small
1/2 tsp cumin
1 lime, juiced
salt and pepper to taste

Method

  1. Combine all ingredients in a small bowl, stir to combine, and refrigerate until ready to use.

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