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My Mexican food loving vegan chums, you will like the idea of this fancypants dinner that’s easy as heck to put together and will impress the heck out of your friends! Just don’t tell them how you did it…..
Firstly to make the bowls, which you can do in advance if you need to. Take medium sized soft tortillas and drape them over upturned oven-safe mugs. Place in an oven pre-heated to 180°C until browned (6-8 minutes).
Once the taco bowls are prepared, you should prepare your taco filling and sides; you might have your own preferred recipe, but if not, give this spicy black bean mix a go.
- One large white/brown onion, chopped
- 3 cloves garlic, minced
- 1 small green chili, finely chopped (or chili to your taste)
- 1 cup veggie mince (Sainsbury’s and Asda own brand frozen are both vegan)
- 2 tsp cumin
- 1 tsp chili flakes of your choice
- 1 tin black beans
- 3 ripe tomatoes, chopped
- 1 tbsp tomato paste
Sauté the onions, garlic and chili in a little olive oil until soft. Add the veggie mince and the spices and sauté for a few minutes more. Add the beans, tomatoes and tomato paste and cook the mixture over a low heat for 10 minutes. You may need to add a little water to stop the mixture from sticking and to keep it moist.
Serve with cool salsa (my favourite recipe is in this blog post from Fat Free Vegan Kitchen), guacamole, crispy shredded lettuce, your favourite vegan cheese and chopped spring onion.
I recommend diving into one of these with a fork initially, unless you’re prepared to make quite a mess of yourself 🙂