Thursday, May 9, 2013

Vegan Beefy Black Bean & Mushroom Soft Tacos With Avocado

Warm soft tortillas stuffed with delicious yumminess.
It's all about taco supreme!
I haven't had burritos or tacos in ages. With whole wheat flour tortillas on sale this week that seemed to say," how's about you finally make lunch with us?" I figured sure why not!
The filling is almost like sloppy joes sans heavy duty sweet tomato sauce. I used Lightlife's Original Soy Ground, stirring in garlic, onion, portobello mushrooms, and black beans to enhance flavor. Rested on a bed of spinach and topped with avocado slices, this is an easy, quite fulfilling lunchtime meal.
Makes enough for 4 individual tacos.

Vegan Beefy Black Bean & Mushroom Soft Tacos With Avocado Ingredients and Preparation

1 tablespoon olive oil
1 teaspoon minced garlic
1/4 cup diced onion
1/2 cup portobello mushrooms, sliced
1/2 cup soy ground (used Lightlife here)
1/2 cup black beans, drained and rinsed
1 small Roma tomato, diced
1 teaspoon Italian seasonings
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup spinach (or any other leafy green)
warm 10 inch tortillas
1 ripened avocado

Saute garlic, onion, mushrooms, soy ground, & black beans together. in olive oil. Cook for 5- 6 minutes, stirring evenly. Add Italian seasonings and diced tomatoes in last minute of cooking time.
Inside warm tortillas, layer fresh spinach, beefy filling, & avocado slices.
If you have no avocado, tofu feta is always good too & with delicious Bolthouse Farms Carrot Juice to drink. :) 

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