With all of the buzz on social media with Taco Tuesdays, trust us ... you are not going to want to limit yourself to just Tuesdays with these Plant-Based Meat Tacos with Cabbage, Beans & Peppers! You will be surprised at how many ingredients fit into this one taco, making each bite burst with flavor. This easy vegan taco recipe uses No Evil Plant-Based Meat, which makes this recipe super easy because the meat is pre-seasoned. Just a simple addition of a few extra ingredients and spices, and you are well on your way to a delicious meal that will please all palates!
Once the ingredients are prepped, just cook them in a pan and stuff your tacos! Add a few extra toppings if you want, warm them in the oven for 5 minutes and you are ready to enjoy!
If you're not familiar with No Evil Foods and the benefits of eating plant-based meat, check out this article Say Yes to No Evil Foods shared by one of our contributing writers!
Hard Taco vs. Soft Taco
Everyone has their preference, but either one works with this recipe. Some people like the crunch of the hard shells, while others like the flexibility of the soft tortilla wrapped around the ingredients. If you can't decide, you can use both creatively by wrapping the tortilla around the hard shell!
SIETE brand has a great line of both - check them out here ! For this recipe, SIETE Grain Free Chickpea Flour Tortillas were used.
If you're having a difficult time making the switch to a plant-based diet, you're not alone. Get some tips on How to make a gradual shift to a plant-based diet. One of our contributing writers shares seven easy suggestions to help take the rest of your household with you in making the switch to a plant-based, or at least plant-curious diet.
Plant-Based Meat Tacos with Cabbage, Black Beans & Peppers
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red pepper, cubed
- package chorizo plant-based meat No Evil Foods Chorizo
- ½ head cabbage, sliced thin
- 1 cup black beans, rinsed & drained
- 2 cups cherry tomatoes, halved
- 1 teaspoon garlic powder
- 1 tablespoon chili powder
- ½ teaspoon sea salt (optional)
- freshly ground black pepper
- ½ lime
- 8 tortillas Siete Chickpea Flour Tortillas
- 1 avocado, cubed
- 1 jalapeno, sliced
- 1 cup vegan cheese
- 1 bunch cilantro, chopped
- salsa
- hot sauce
Instructions
- Pre-heat oven to 325°.
- Prep & measure all of the ingredients listed. Set aside.
- Heat a large non-stick skillet. Add 1 tablespoon olive oil. Add in order to the pan (letting each ingredient cook for a few minutes before adding the next): onion, red pepper, chorizo, cabbage, black beans and tomatoes.
- Season with additional spices - garlic powder, chili powder, sea salt and black pepper. Squeeze in lime juice.
- Spread tortillas on a large parchment-lined baking sheet or taco holder. Heat for 5 minutes. Fill each tortilla with cooked taco mixture.
- Top with avocado, jalapeño, cheese. Heat for an additional 5 - 7 minutes or until cheese melts.
- Top with fresh cilantro. Ready to serve!
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