To celebrate #TacoTuesday in style!
Originally posted on bonappetit.com
Recipe by Taqueria Los Gorditos
Photo credit: Alex Huang
Food styling: Emilie Fosnocht
When it comes to vegan taco recipes, there’s a lot of variety out there: jackfruit tacos, ones packed with plant-based protein, veggie-centric cauliflower tacos and mushroom tacos, and those with filling made with lentils or quinoa—to name just a handful.
This easy soy chorizo (a.k.a. soyrizo) and black bean taco recipe is gluten-free and comes together quickly, making it ideal for a weeknight or any taco party. Using store-bought vegetarian refried beans and corn tortillas means very little prep time is required. Let the soy chorizo brown on the stovetop like you would ground beef or cubes of tofu. Can’t find soyrizo? Grab a pack of plant-based meat and a can of chipotles in adobo and make your own vegan taco meat blend. And if your refried beans need a pick-me-up, add a pinch of ground cumin and cayenne or a chili powder blend as you heat the beans.
To make a full meal out of these meatless tacos, prep some pico de gallo, guacamole, and this cabbage slaw with a lime juice dressing from BA staff-favorite Lil’ Deb’s Oasis. You can also use the taco filling in burritos with a savory vegan cheese sauce or cashew cream.
Ingredients:
6 servings
1 tsp. vegetable oil
½ onion, sliced
2 tsp. chopped seeded jalapeño
1 12-oz. package soy chorizo, casing removed
115.4–16-oz. can vegetarian refried black beans
12 warm corn tortillas
Diced white or red onion and chopped fresh cilantro for serving
Preparation
Heat 1 tsp. vegetable oil in large nonstick skillet over medium heat. Add ½ onion, sliced and 2 tsp. chopped seeded jalapeño; cook, stirring, until tender, about 10 minutes. Add 1 12-ounce package soy chorizo, casing removed and cook until beginning to brown in spots, stirring often, about 5 minutes.
Meanwhile, cook 1 15.4–16-oz. can vegetarian refried black beans in heavy small saucepan over low heat until heated through, stirring occasionally.
Stack 2 warm corn tortillas for each of 6 tacos. Spread scant 2 Tbsp. beans over each stack. Top with soy chorizo mixture, dividing equally. Sprinkle with diced white or red onion and chopped fresh cilantro.
Click here to view the original article: https://www.bonappetit.com/recipe/vegan-tacos-recipe
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