Thursday, August 2, 2012

Easy, Tasty, Vegan Tacos


So...Michael made incredible vegan tacos for lunch today.  I helped with the seasoning, but it was really his brainchild, so he gets the credit for this one.  If you're new to the vegan or veg scene or are just interested in trying something fun and meatless, check this recipe out!

You will need:

2 cups organic red kidney beans
1 medium onion (chopped)
1 cup organic stewed tomatoes (drained)
1 tsp minced garlic
3 tsp paprika
2 tsp chili powder
3 tsp ground cumin

Optional toppings:

chopped tomatoes
artichoke hearts
chopped romaine lettuce

1.   Combine ingredients into your cast iron skillet (you can use something else, but cast iron adds iron and TASTE!) and simmer fifteen minutes, stirring occasionally.

2.  Serve in taco shells and top with your choice of veggie goodness!  We used guacamole for our major fat.  I usually spread the guac on the bottom of the shell before the "meat".  We also used organic romaine lettuce and some organic tomatoes from the farmer's market (chopped). 


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