Whoever said a taco had to be drowned in meat and cheese to taste delicious clearly hasn't tried these vegan-friendly black bean tortillas.
Pile these tortillas high with nutrient-rich veggies, protein-packed black beans, and a tangy dressing for the ultimate plant-based, Mexican-inspired dinner.
Recipe and photo courtesy Kim-Julie Hansen of Brussels Vegan.
2
Ingredients
2 corn tortillas
1 cup mixed and sautéed veggies of your choice
½ cup cooked black beans
1½ cups shredded collard greens
For the dressing:
½ Tbsp tomato paste
2 tsp maple syrup
1 pinch sea salt
½ tsp liquid smoke
1 Tbsp water
For the topping:
2 Tbsp pumpkin seeds
How to make it
Reheat the tortillas either in the oven, in a pan, on a toaster, or in the microwave. Depending on whether they’re frozen or fresh, this will take anywhere from 2 to 5 minutes.
For the sauce, mix all ingredients in a small pot and cook at high heat for 2 minutes.
Serve the tortillas with all other ingredients.
Cook Time:
5
Prep Time:
7
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