Easy Vegan Taco Fillin’s

Tacos are one of the easiest things to veganize as pretty much any vegetable tastes great wrapped up in corn and guacamole.  It took me all of 15-20 minutes to make the dish above, perhaps longer depending on the cooking time for your plantains.  But if you didn’t have plantains, this dish could come together in 10 minutes.  Easy, right?  Here’s what I did.

First, I had pre-made raw corn tortillas on hand from a large dehydrating session earlier in the week.  If you don’t have a dehydrator, or don’t care to eat raw tortillas- cooked versions are found at nearly every grocer, and they’re usually cheap.  You could also use a flour tortilla if that’s more your thing, or even a collard leaf to simulate a burrito.

Filling

• 1 can black beans or black soy beans, drained and rinsed
• 1 jar prepared salsa
• 1 small onion, diced
• A handful or two of corn, fresh or frozen

Dump beans, onion, and corn into a saucepan.  Add 1/2 jar of prepared salsa.  Heat on medium until onions are soft, stirring often.

Quick Guacamole

• 1 ripe avocado (preferably Haas)
• Juice from 1/2 lime
• Salt and Pepper to taste

Peel avocado and remove pit.  Add to bowl.  Mash with fork until most of the large chunks are gone.  Add lime juice, salt, and pepper.  Mix well.

Pile the bean mix and guacamole inside a tortilla (raw, corn, flour, or leaf) and enjoy.

I cooked my plantains just like the ones in Perfect Plantains only using coconut oil in lieu of olive oil.  Once they were done, I squeezed a bit of lime juice over them because that’s how I roll.  That, and it gives a fresh burst of citrus to pair with the sweetness of the plantain.

Quick.  Easy.  Vegan.