Being vegan doesn’t mean you have to miss out on taco night. In fact, being vegan means you step outside the ordinary, greasy, meat-loaded taco and get to experience a more flavorful and nutritious type of taco. Pick your veggies, beans, tempeh, or tofu, and you’ve got yourself a taco night!
Most of the time when I make tacos or fajitas I choose a whole grain tortilla to hold the fillings, however, the overlooked corn tortilla really isn’t that bad for you. Ok, I admit, we Americans eat way too much corn and if you are a meat eater, you’re eating way more corn than you could ever imagine, so sometimes a whole wheat tortilla is a nice switch up. For this taco night I went back to the basics and picked up some small, round corn tortillas from Trader Joe’s. With only 110 calories for two tortillas and a little protein and fiber thrown in, they were a perfect match for my vegan tacos.
1 Tbsp olive oil
2 small zucchini, chopped
1-2 jalapeño peppers, chopped (depending on how spicy you like it)
1 can black beans, drained and rinsed
2 cloves garlic, minced
1/2 cup cherry tomatoes, halved
1 jar of salsa of choice (I went for a medium heat pineapple salsa)
6 corn tortillas
Tofutti sour cream (optional)
1. Heat 1 Tbsp olive oil in a pan over medium heat. Place chopped zucchini, chopped jalapeños, and garlic into the pan. Sprinkle with a pinch of salt and saute over medium heat until vegetables are tender.
2. Once the veggies have softened, add the black beans, tomatoes, and salsa. Stir and cover. Cook for an additional 5 minutes.
3. To warm the tortillas, place them on a microwaveable plate lined with a moistened paper towel. Cover with another moist paper towel and microwave for 45 seconds.
4. Fill tortillas with filling, Tofutti sour cream or other toppings such as lettuce or avocado. Serve with a side of rice or small salad and enjoy!