These are some of the best tacos I have ever made and they're easy to make. A little spicy with loads of flavor!
Ingredients:
Corn Salsa:
4 cups frozen corn, defrosted
1/4 of a large red onion, finely diced
Large handful of cilantro leaves, chopped finely
2 jalapenos, finely diced with the seeds removed
Juice from 2 limes
Salt and pepper to taste
Guacamole:
2 small ripe avocados
1/4 of a large red onion, finely diced
Small handful of cilantro leaves, chopped finely
1 jalapeno, finely diced with the seeds removed
2 cloves of garlic, minced
Juice from 1 lime
Salt and pepper to taste
Taco Filling:
2 cups TVP (textured vegetable protein)
2 - 15 oz cans of black beans, drained and rinsed
1 cup warm water
1/2 tbsp vegan beef bouillon (If you do not have access to vegan beef bouillon, substitute 1 cup warm vegetable broth in place of the bouillon and water)
1/2 of a large red onion, finely diced
4 cloves of garlic, minced
2 tbsp tamari or soy sauce
1 tsp liquid smoke
2 tsp chili powder
2 tsp cumin
1 tsp oregano
1/2 tsp chipotle powder
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
Juice from 1/2 a lime
Salt and pepper to taste
Tortillas for serving
Optional Additional Ingredients:
Lettuce
Salsa
Hot sauce
Lime wedges
Directions:
Dissolve the vegan beef bouillon in the warm water. In a medium sized bowl add the TVP then add the warm broth and mix until the liquid has mostly been absorbed. Set aside until later.
Combine all the corn salsa ingredients and store in an air tight container in the fridge until ready to serve.
Scoop out the avocados and add them to a small bowl. Mash the avocados, then add the remaining guacamole ingredients and mix until everything is combined. Store in an air tight container in the fridge until ready to serve.
Bring a large skillet to medium heat, then add the onion. Saute until the diced onion becomes translucent, stirring occasionally. Add the garlic and saute until fragrant. Add a splash of water as needed so nothing sticks.
Add the TVP, tamari, liquid smoke and spices to the skillet. Mix well and saute until the TVP is slightly brown. Add a splash of water as needed, so nothing sticks. Add the black beans and lime juice to the skillet. Mix everything together and continue cooking until everything is heated through.
Heat a small skillet over medium-low heat and add one tortilla. Heat the tortilla for about 1 minute on each side. Continue the process until you've warmed as many tortillas as you will need.
Serve with corn salsa, guacamole and any additional toppings you desire.
Note: If you do not have access to TVP, you can substitute an additional 2 cans of black beans or any other kind of beans you want. If you decided to leave out the TVP, you will not need the water and bouillon.