Sunday, May 31, 2015

Vegan Chorizo Black Bean Tacos


This is a super fast and absolutely delicious way to make use of homemade slow cooker seitan. You can dress these tacos up with fancy toppings or keep them basic. Either way, they'll be tasty because the homemade chorizo really packs in some serious flavor. I used a hot chipotle powder, so if you don't want much heat, go ahead and substitute with a mild chili powder.


For the vegan chorizo:
About 3 cups crumbled seitan (or half a batch of my New and Improved Slow Cooker Seitan)
1 1/2 cups cooked black beans
2 or 3 T oil
2 tsp paprika
1 tsp chipotle powder
1 tsp chili powder
1 tsp garlic powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp salt

Everything Else:
soft corn tortillas, warmed
thinly sliced red cabbage
diced avocado
sliced green onions
cilantro
lime wedges
hot sauce/salsa (optional)


If your seitan isn't already ground, throw it in a food processor and pulse until crumbled. Heat the oil over medium-high in a large cast iron skillet or nonstick pan. Add the spices and stir until fragrant, about 30 seconds. Add the crumbled seitan and cook for about 7 minutes until it starts to brown. Stir in the beans and heat through. To assemble, spoon some chorizo/bean mixture into warm tortillas and top with cabbage, avocado, green onions, cilantro, and a squeeze of lime.


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