Plant-Based Meat Tacos with Cabbage, Black Beans & Peppers
Plant-Based Meat Tacos are a tasty "easy to make" weeknight dinner with pre-seasoned chorizo crumbles from No-Evil Foods. With a few additional ingredients, this is a plant-based taco recipe that even a meat-eater will love!
Servings: 4 Servings
Calories: 602kcal
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!
Notes
You can also top with salsa or hot sauce if you like an extra kick!
Vegetarian version: Use Whole Foods Mexican Blend shredded cheese!
Nutrition
Calories: 602kcal | Carbohydrates: 73g | Protein: 29g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 1535mg | Potassium: 1372mg | Fiber: 14g | Sugar: 13g | Vitamin A: 2135IU | Vitamin C: 90mg | Calcium: 260mg | Iron: 6mg