Vegan Taco Fixin’s

Soft tacos are made with tortillas, which are round, unleavened cornmeal or flower bread filled with a variety of fixin’s. In parts of Mexico, tacos are typically filled with seasoned meat or beans and rice, diced tomato and onion, shredded cheese, guacamole or diced avocado, and sour cream. This recipe provides vegan alternatives, including a “meaty” walnut and black bean filling.

• 1 recipe homemade Corn Tortillas
• 1 recipe homemade Vegan Sour Cream (optional)
• 1 recipe homemade Spicy Hot Salsa (optional)
• 1 recipe homemade Guacamole (optional)
• 2 cups raw, organic walnuts
• 2 tablespoons extra virgin olive oil
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1/2 teaspoon Himalayan salt, finely ground
• dash of ground chipotle pepper
• 1 (15oz) can black beans
• 1 (10oz) bag frozen corn kernels, thawed
• 1/2 cup red bell pepper, diced
• 1/2 cup red onion, thinly sliced
• 1 small head of iceberg lettuce, thinly sliced
• 1 cup Daiya Mozzarella Style Shreds or other vegan and gluten-free brand (optional)

Directions:

1. Make the Vegan Sour Cream, Guacamole, and Spicy Hot Salsa if using, earlier in the day or even a day in advance to give the flavors time to meld, and store refrigerated in separate covered bowls.
2. Make the Corn Tortillas and stack them on a plate and cover with a clean towel, or place them in a tortilla warmer. If desired, reheat just before serving according to the directions that came with your tortilla warmer.
3. Place in a food processor the walnuts, olive oil, ground cumin, ground coriander, salt, and chipotle powder, then pulse 10 or so times until the walnuts are finely chopped. Place in a large bowl, gently mix in the beans, set aside.
4. In a medium bowl, gently toss the thawed corn and red bell pepper, set aside.
5. Place the onion in a small serving bowl, set aside.
6. Place the shredded lettuce in a large serving bowl, set aside.
7. Place the vegan cheese, if using, in small serving bowl, set aside.
8. Once all the food is prepared you’re ready to serve. Just place the tortillas and the bowls containing the prepared taco fixin’s on a table or buffet along with enough plates, serving spoons, and napkins for everyone to assemble their own tacos.

Variations:

1. If short on time, replace the homemade tortillas with a store-bought brand. Just read the labels and choose a brand that has the fewest ingredients listed and all recognizable, and clearly vegan and gluten-free. Maybe try La Tortilla Factory Organic Tortillas.
2. To keep it simple, replace the Guacamole with sliced avocado, and the Hot Salsa with diced tomato.

Makes 4 to 6 servings

*When short on time canned beans are ideal, but if you have the time to cook dry beans here’s how: Sort the beans to remove any stones that can sometimes be found, pour the beans into a large colander and rinse under running water, then soak them overnight in more than enough cold water to partly cover them. Drain, transfer to a large pot, and add enough water to cover the beans more than inch. Bring water to a boil, reduce heat to low, cover with a lid, and simmer, stirring occasionally, until tender. The amount of time it takes depends on the type of beans. Drain, rinse, and either serve immediately with a little pure maple syrup or Himalayan salt to taste, or store refrigerated until ready for use in salads and other recipes. Know that 1/2 cup of dried beans equals close to 1 (15oz) can of beans. Also, black beans can stain the food they are mixed with, leaving you with a muddy looking dish, but you can avoid this by triple rinsing the beans before adding them in.

**In the United States and Canada, products labeled 100% Certified Organic usually do not contain genetically modified organisms known as GMOs, which are foods that have been altered genetically into foods not found in nature. Many countries have banned GMOs due to the lack of long term studies that would show whether or not GMO foods are safe to eat. The U.S. allows the sale of GMOs, but you can choose foods labeled with the Non-GMO Project Verified seal — to be on the safe side.