Vegan Friendly Tacos
For the past couple of weeks, our household has been eating primarily plant based. Slowly but surely, I have found my husband swapping chicken and beef for tofu and other meat alternatives. For myself, I decided to lessen my dairy intake which really means, I'm trying to eat less cheese, ha! Either way, I'm not going to put labels on anything and say we're vegan. The goal is to purchase as many plant based ingredients for our home. If we're craving some steak, (fish or cheese for me), we can treat ourselves outside of home. We're not and probably never will be fully vegan, or at least I don't predict that...
Anyway, from a health stand point, there's endless research proving that a plant-based diet has shown a reduced risk to cardiovascular and rheumatic diseases, inflammation, and even, cancer. I won't get too far into it because a) food is so controversial and b) did I mention food is so controversial? Especially veganism - don't even bother asking how we're getting protein, haha. Nonetheless, I made these tacos in honor of Taco Tuesday!. They happen to be vegan friendly, but you can always add cheese (or meat) if you want (yum!) I got everything from Trader Joe's, too.
Ingredients:
Corn Tortillas
Organic Olive Oil Spray (because the only ingredient is olive oil and it's not filled with random chemicals)
1 tbsp Grape seed oil - omega 3's and ALA, for the win
Southwest Taco Seasoning
Salsa
Lime (optional)
Cilantro (optional)
Black Beans
Sweet Potato slivers (they're packagd at TJ's, but you can always cut up your own sweet potato)
Simply, put your stove on medium heat. Spray olive oil spray and let it warm up. While this is happening, heat up your desired amount of corn tortillas in the microwave to soften them. Then fold in half in the shape of a taco and spray olive oil spray on top. Let them crisp up and then flip.
Note: I have an electric stove so this is how I get my tortillas crispy, lol. Obviously if you have a gas oven, flipping the tortilla over the open flame is so much easier.
I let the tortillas cool and respray the same pan where I combined by sweet potatoes and black beans. My sweet potatoes were precooked but you can always soften in the microwave so they cook the same amount of time as the beans. I mixed in a table spoon of my grape seed oil, salsa TT, southwest taco seasoning and let them simmer together. You can always customize and season to your liking.
Once heated, I filled my tortillas with the black bean and sweet potato mixture, and topped with salsa, cilantro and lime I had on hand. They are so yummy! I can't wait for Kevin to try them once he is home. The best thing is that they are plant-based and protein packed! Vegan or not, they are a quick, nutritious meal option. It took me less than 15 minutes to prepare. E N J O Y !
Anyway, from a health stand point, there's endless research proving that a plant-based diet has shown a reduced risk to cardiovascular and rheumatic diseases, inflammation, and even, cancer. I won't get too far into it because a) food is so controversial and b) did I mention food is so controversial? Especially veganism - don't even bother asking how we're getting protein, haha. Nonetheless, I made these tacos in honor of Taco Tuesday!. They happen to be vegan friendly, but you can always add cheese (or meat) if you want (yum!) I got everything from Trader Joe's, too.
Ingredients:
Corn Tortillas
Organic Olive Oil Spray (because the only ingredient is olive oil and it's not filled with random chemicals)
1 tbsp Grape seed oil - omega 3's and ALA, for the win
Southwest Taco Seasoning
Salsa
Lime (optional)
Cilantro (optional)
Black Beans
Sweet Potato slivers (they're packagd at TJ's, but you can always cut up your own sweet potato)
Simply, put your stove on medium heat. Spray olive oil spray and let it warm up. While this is happening, heat up your desired amount of corn tortillas in the microwave to soften them. Then fold in half in the shape of a taco and spray olive oil spray on top. Let them crisp up and then flip.
Note: I have an electric stove so this is how I get my tortillas crispy, lol. Obviously if you have a gas oven, flipping the tortilla over the open flame is so much easier.
I let the tortillas cool and respray the same pan where I combined by sweet potatoes and black beans. My sweet potatoes were precooked but you can always soften in the microwave so they cook the same amount of time as the beans. I mixed in a table spoon of my grape seed oil, salsa TT, southwest taco seasoning and let them simmer together. You can always customize and season to your liking.
Once heated, I filled my tortillas with the black bean and sweet potato mixture, and topped with salsa, cilantro and lime I had on hand. They are so yummy! I can't wait for Kevin to try them once he is home. The best thing is that they are plant-based and protein packed! Vegan or not, they are a quick, nutritious meal option. It took me less than 15 minutes to prepare. E N J O Y !