We absolutely love Mexican night in our house and regularly make fajitas, tacos and black bean stews. Having just returned from Mexico City, right now I simply cannot get enough of their wonderful cuisine. However for me January is a time of year where I like to reset my good intentions of a balanced diet after the Christmas gorging period and make a few changes to my eating habits. So this recipe is Mexican with a vegan spin on it. I decided to try out a few new ways of making our favourite tacos with no meat or dairy. We already go veggie in the week so this recipe is perfect for a simple and heart warming midweek meal to beat those winter blues.
Vegan Tacos with Smokey Chipotle “mayo”
Prep time: 40 minutes
- Naked Glory Vegan Mince
- 1 Red Pepper
- 1 Red Onion
- Chilli Powder
- Cayenne Pepper
- Salt & pepper
- Smoked Paprika
- Chipotle Sauce
- Handful of Cashews
- 2 Limes
- 1 Can of Black Beans
- Shredded Iceberg Lettuce
- Olive Oil
- Flour or Corn tacos
- Chop up the red pepper and put on a baking tray with a drizzle of olive oil and sprinkling of salt and pepper. Roast for 20 mins.
- Place the cup of cashews to soak in a cup of boiling water.
- Meanwhile dice the red onion and simmer with olive oil and a sprinkling of salt for 2 minutes, add the Naked Glory vegan mince in the pan with a tsp each of smoked paprika, chilli powder and cumin. Simmer away until cooked through. Add a tablespoon of chipotle sauce, tbsp tomato puree, a cup of water and the drained can of black beans.
- Chipotle smokey sauce: Remove the red pepper from the oven and put in a blender, add a tbsp of chipotle sauce, cup of cashews and the water they’re soaking in, juice of one lime, paprika, cayenne and salt. Blitz until smooth and you should have a spicy, creamy and smokey vegan sauce to layer on top of your tacos.
- Warm the tacos in the oven for a couple of minutes and place on a plate. Add your Naked Glory filling, topped with sliced avocado, shredded ice burg lettuce and a drizzle of that smokey chipotle goodness and serve with lime wedges.
The recipe takes about 40 minutes to make in total, is super easy and MAJORLY delicious! ¡Buen Provehco!