Veggie Tacos

I made up this recipe while I was lying in shavasana after a hot yoga class. I really should have been meditating but was instead thinking of how I could throw together a healthy and delicious but super-fast dinner that would satisfy my craving for refried beans. Given that it took under 10 minutes, I was blown away by how good it was. It really hits the spot and is so delicious and filling!

Ingredients

Serves 2 (Halve portions to make 1 serving)

  • 2 gluten-free or sprouted grain tortilla / wraps. Here I’m using Sammi’s Millet and Flax Lavash, but I sometimes use Food for Life’s Brown Rice Tortillas
  • 1 can organic refried beans such as Amy’s
  • Spices: garlic powder, turmeric, cayenne pepper, black pepper, paprika, and sea salt to taste. Not necessary but helpful. I put 1/2 tsp of each in
  • 1 small tomato, diced
  • 1 small shallot, diced
  • 1 ripe avocado, sliced
  • 1 lime, halved
  • Vegan sour cream or unsweetened almond, cashew, or coconut yogurt (this is what I use)

Preparation

Chop the vegetables; mix / intersperse them; and separate them into two portions.

Empty the can of beans into a sauce pan, stir in the spices, and heat on low.

Heat tortilla on a pan over medium heat or in the stove at 350 until it’s slightly crispy.

Spread a liberal amount of coconut yogurt or vegan sour cream onto each tortilla.

Add beans to one half of each tortilla, or spread out over the whole tortilla if you’re not using sour cream.

Add veggies to other halves.

Squeeze lime halves onto both halves of each tortilla.

Fold and enjoy!

Veggie Tacos

Tasty and filling veggie tacos that take under 10 minutes to make!

Yields: Serves 2

  • 2 gluten-free or sprouted grain tortillas
  • 1 can organic refried beans
  • Spices: garlic powder, turmeric, cayenne pepper, black pepper, paprika, and sea salt to taste. Not necessary but helpful. I put 1/2 tsp of each in
  • 1 small tomato, diced
  • 1 small shallot, diced
  • 1 ripe avocado, sliced
  • 1 lime, halved
  • Vegan sour cream or unsweetened almond, cashew, or coconut yogurt

Chop the vegetables; mix / intersperse them; and separate them into two portions.

Empty the can of beans into a sauce pan, stir in the spices, and heat on low.

Heat tortillas on a grill pan or in a stove until it’s slightly crispy.

Spread a liberal amount of coconut yogurt or vegan sour cream onto each tortilla.

Add beans to one half of each tortilla, or spread out over the whole tortilla if you’re not using sour cream.

Add veggies to other halves.

Squeeze lime halves onto both halves of each tortilla.

Fold and enjoy!

  • Preparation time: 7 minutes
  • Cook time: 3 minutes
  • Total time: 10 minutes

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