We are doing a partial fast called the Daniel Fast. In an effort to cut out animal products and processed foods, I've whipped up vegan tacos that we can enjoy for lunch or dinner! It's loaded with veggies and packs a vitamin and mineral punch without sacrificing FLAVOR! My husband is a carnivore and LOVES these tacos!
Vegan Tacos
Servings: 8
Ingredients:
- Whole grain tortillas (or corn)
- 2 sweet potatoes
- 2 bunches of sweet baby broccoli or broccolini (regular broccoli would work, too)
- 2 cans of low-sodium seasoned black beans (I used Cuban style)
- Vegan butter and olive oil
- Chile verde sauce or salsa
- Seasonings: salt, pepper, cumin, garlic powder, (smoked) paprika
- Optional: chickpeas
Instructions:
- Prepare sweet potatoes and baby broccoli by cutting into medium-sized pieces and placing on a baking sheet.
- Drizzle olive oil over veggies and season with all seasonings. Roast at 450 degrees for 15-20 minutes. Check potatoes for doneness and add increments of 5 minutes until soft. Prepare chickpeas in the same way. Note: Chickpeas will become crunchy if cooked too long, but could add nice texture.
- In a small bowl, mash seasoned black beans and spread on one half of a tortilla.
- In a large pan, heat vegan butter or olive oil on medium heat and add tortilla with beans. Fold half of the tortilla over and cook until golden. Don't forget to flip and repeat!
- Remove taco with beans from heat and add veggies to desired fill. Top with chile verde or salsa and serve! Enjoy!
Sasha Simons is the publisher of Macaroni KID Salem.
