I love tacos (and burritos)! As you can tell… since I’ve posted two different ones here already.
I’m not sure these would officially be called tacos… Hence the burrito addition, but they’re T(st)-style. Make an effort to find re-fried black beans! They are quite amazing. MAKE SURE you read the label. A lot of re-fried beans have LARD in them. Feel free to adjust this to your own tastes. Most of the recipe is the TVP. Everything else is pretty fresh! Corn tortillas as a nice authentic-ish touch and are super delicious. Be sure to heat them up a little.
- Taco “meat”
- Olive Oil – 1T
- Garlic – 3 Cloves minced
- TVP – 1 cup
- Taco seasoning – 2T
- Chili powder – 1T
- Red Wine or Apple Cider Vinegar – 3T
- Water – 1 cup
- Avocado – 1 sliced or mashed
- Cilantro – 1 bunch chopped
- Onion – 1 minced
- Refried Black Beans – 1 can (La Preferida, 99% fat free are vegan friendly)
- Corn tortillas
Heat the olive oil and garlic in a heavy bottomed skillet (I use cast iron for it’s irony goodness and awesome ability to render anyone trying to invade my house unconscious) for a few minutes over medium-high heat.
Add the TVP, Taco seasoning, Chili Powder and vinegar and cook for another two minutes.
Add the water and heat until absorbed and a meat-like consistency. Add more or less water as needed (the longer you cook it the more water will evaporate…)
Take a tortialla, add some TVP, Black beans (heated either on the stove or in the microwave), cilantro, avocado and fresh onions! Compose them into an amazing taco-burrito thing!