If you are looking for meatless fillings for tacos, you have to know that the variety of vegetables that go well inside a taco is enormous. From beans, to textured soy filling that resembles "ground beef" to Beyond Beef and homemade guacamole. One particularity that I like to give to my tacos is that the tortilla is slightly crunchy, although the tacos are usually eaten with the dough soft and smooth. But you see, for tastes, colors! I love the texture and flavor that it gains when I heat it for a few minutes in the pan with a little olive oil. In fact, I take advantage of that color and that texture they gain to give it the shape of a ‘U’ and in this way keep the filling firm.
Meatless recipe: vegetarian bean tacos with avocado, tomato ... Healthy, cheap and easy. Good morning everyone! Today I return with a recipe that I presented to you last week on Instagram (that if you don't follow me around, I don't know what you're waiting for) 😉. I bring some vegetarian bean tacos, paired with tomato, avocado, shredded lettuce, rolled pickles, and some vegan mayo that I had left over from last week's stuffed potato recipe. How to prepare vegetarian bean tacos (without meat)? I love tacos in all their shapes and colors. The truth is that I love them so much that there are seasons that I usually prepare them at home every few days. They are easy, healthy and cheap. I buy the corn tortillas to prepare them in practically any supermarket, they are usually located where the wheat tortillas for burritos. A brand that I really like is Beyond Meat, I buy it whenever I find it (it is usually in the frozen meat section) . If you are looking for meatless fillings for tacos, you have to know that the variety of vegetables that go well inside a taco is enormous. From beans, to textured soy filling that resembles "ground beef" to quinoa and homemade guacamole. One particularity that I like to give to my tacos is that the tortilla is slightly crunchy, although the tacos are usually eaten with the dough soft and smooth. But you see, for tastes, colors! I love the texture and flavor that it gains when I heat it for a few minutes in the pan with a little olive oil. In fact, I take advantage of that color and that texture they gain to give it the shape of a ‘U’ and in this way keep the filling firm. Meatless recipe: vegetarian bean tacos with avocado, tomato ... Healthy, cheap and easy. Recipe without meat: vegetarian bean tacos with avocado, tomato… Healthy, cheap and easy. On this occasion, the filling of the tacos that I have chosen is based on beans, avocado, tomato, green olives, chopped lettuce and pickles. A very fresh, light combination, quick to prepare and very satisfying. It is a source of vegetable protein thanks to the beans. The only bad thing about these tacos is that you will not be able to limit how many you should eat.
Vegetarian bean tacos (without meat)
Servings: 4 tacos
Ingredients
200 gr of cooked pinto beans
1/2 ripe avocado
4 corn tortillas
1 tomato
Green olives
Pickles
A handful of iceberg lettuce
Olive oil
Optional: aquafaba mayonnaise, no egg 200 ml of aquafaba (the liquid that contains a 400 g jar of cooked chickpeas)
350/400 ml sunflower oil
Two cloves of garlic
3 generous pinches of black salt
Step by Step
In a frying pan over medium heat, greased with a drizzle of olive oil, heat the tortillas on both sides, until they get a slightly stiffer and slightly toasted texture. You will see that they are almost ready when they have already bubbled and begin to turn "brown". They should not be too hard or they will break.
When the tortillas are hot and ready, my recommendation is to fold them in half and put them in a cup so that they keep their ‘u’ shape while they warm. So they will stay with that shape.
In a bowl, mix the diced tomato, a few sliced gherkins, half an avocado, also diced, 200gr of cooked beans, a handful of sliced lettuce and mix well. We booked. Vegetarian bean tacos, without meat. Healthy. Optional: we prepare the vegan mayonnaise. For that:
In a long jar, we place the 200 ml of aquafaba (chickpea juice)(at room temperature) and add between 350 ml and 400 ml of sunflower oil. More oil will make the mayonnaise denser, less will make it more runny. Now, with the mixer at minimum power, we place it all the way down and, without lifting it or making movements, beat until the vegan mayonnaise is gaining density and begins to turn white. When almost everything has a creamy texture, you can raise and lower it to mix all the ingredients well. Now, we add the two cloves of garlic and 3 generous pinches of black salt. We shred again, this time going up and down normally. We try the mayonnaise and, if we don't want it with more garlic flavor or more “egg” flavor, we add more garlic or black salt, respectively. How to make homemade mayonnaise without eggs. TRY VEGG VEGAN EGG YOLK | Gluten-Free, Vegan Plant Based Egg Yolk Substitute | 4.6 oz . It has a great egg taste, try a teaspoon full instead of the black salt.
Now, we fill the tacos generously and cover, optionally, with aquafaba mayonnaise. The leftover mayonnaise, we keep it in the fridge.
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