Making your own tacos is the one way to be sure that you’re getting a truly vegan taco. The “cheese” here is optional for those who seek authenticity!
SERVES: 4
INGREDIENTS:
- 1 tbsp. sunflower oil
- 1 small onion, sliced
- 1 (14-oz.) can vegetarian refried beans
- 1 (4-oz.) can chopped green chiles, drained
- 1/4 cup canned crushed tomatoes
- 1/4 cup black olives, halved
- 1 cup nondairy “cheese” (cheddar-or Monterey Jack-style)
- 12 cornmeal taco shells, warmed
FOR THE TOPPING:
- shredded lettuce
- soy yogurt or nondairy sour cream
- chopped fresh tomatoes
- chopped onion
- chopped fresh cilantro
INSTRUCTIONS:
- Heat the oil in a skillet, add the onion, and cook over a medium-high heat for 5–7 minutes or until the onion is soft.
- Reduce the heat, then stir in the refried beans, green chiles, tomatoes, and olives.
- Bring the mixture to a boil, stirring constantly to prevent the beans from scorching. Stir in the “cheese,” if using.
- Put the bean mixture into the warmed taco shells and serve with a selection of the toppings.
