Tacos are one of my favorite “fun” dinners to make for a group! They are versatile and can be customized for anyone’s individual tastes, so they’re great for casual groups and kids, not to mention picky eaters! When I gave up meat it was with a pang of regret that I wouldn’t be able to enjoy a good old fashioned taco again… and in a way, yes, I was right. No more “old fashioned” tacos for me, but with some creativity and know-how I came up with a delicious taco filling that is vegan-friendly and heart-healthy – not to mention a nice alternative to just bell pepper and onion taco fillings that are common for vegans/vegetarians!
You can always make this recipe a little more friendly for non-vegans by putting out toppings like sour cream and cheese, but I guarantee you won’t get a single complaint about the delicious no-meat filling! Even better, it just improves in flavor as it stays in the fridge so it’s great for left overs – which is great for me not having to cook every day
**This recipe will take you approximately 2 hours to prepare from start to finish**
Makes 6 Servings
1 Can Organic Pinto Beans
1 Can Organic Black Beans
1 Can Organic Sweet Corn
3 Medium Yellow Onions, sliced julienne style (Onion Slicing)
Salt & Pepper
Vegetable Broth (optional)
1. First we need to caramelize the onions. To do this, coat a wide, thick-bottomed sauté pan with olive oil. Don’t use too much, just enough to coat the pan (about 1 tbsp. per onion). Let the oil get hot until it is shimmering on the bottom of the pan.
2. Add onion slices and stir to coat with oil then spread the onions evenly over the pan and let cook, stirring occasionally. Keep the heat at medium/low, depending on your stove. It needs to be hot enough to cook the onions but not so hot to burn them. Cook the onions for 30 minutes to an hour, stirring regularly to make sure the onions don’t stick or burn. Be sure not to stir too often or it will take twice as long to cook the onions. Cook the onions down until they are a rich, brown color.
3. Once the onions are caramelized, add the pinto beans, black beans, and corn to the pan. Stir well to combine all of the ingredients, and set heat to low/medium so that the filling lightly simmers.
4. Add seasonings and Tabasco sauce to taste, mixing well.
5. Allow all ingredients to simmer together for 45 minutes to an hour, if you have the time. This is kind of like chili, the longer it simmers the better it will taste – but it tastes pretty good if you only have 10 minutes to simmer
6. Use the veggie broth to thin out simmering filling and get it to the consistency you want. This is optional, if needed.
And that’s it for your filling! Easy, yes – quick, eh, not so much. But it’s delicious and does keep well for left overs so you can make a huge batch and be all set for the week
I like to put out a variety of taco options when I make these, like:
Spicy & Regular Tortillas
Sour Supreme (sour cream substitute)
I set it up as a buffet and let everyone make their plates – and I’ve never had someone refuse seconds! I usually serve these with spicy curry potato wedges (recipe coming soon!) on the side, but they are pretty hearty so you don’t even really need a side.