Mexican cuisine always strikes me as colourful, full of flavours and fun. It’s probably one of the easiest to be made vegan too. Although most of the so-called Mexican restaurants outside of Mexico are actually Tex-mex (wikipedia told me that cheddar cheese is not actually used in Mexican cuisine, I’ve learnt something new!), it still doesn’t affect the fun factor.
As I mentioned in my previous post, Frank and I have embarked on a Vegan journey for a week. As a cook who is quite heavy handed in the meat and butter department (hey, butter makes everything taste good!), I have to change the way I think about food. Mexican was one of the first things I thought of, and who doesn’t love tacos!
Tacos are quite versatile as you can choose to use any types of fillings, so instead of using my usual beef I’ve chosen to use beans instead, which is another staple in Mexican cuisine. I’ve also made a tomato and avocado salsa to go with it. This is probably one of the easiest recipes I will ever post!
Tacos with Chili Beans and Tomato Avocado Salsa
Hard shell corn tortilla (I’ve used Old El Paso)
1 Medium tomato, diced.
1 Avocado, diced
1 small onion, diced
Coriander, handful and chopped.
salt and pepper to taste
One can of chili pinto beans
Mix tomato, avocado, onion and coriander together, season with lime juice, salt and pepper.
Bake corn tortilla for a couple of minutes in the oven. Heat up the beans. And put everything together!! Simple as that.
Eat with hands and try not to spill everything. Tequila optional.
So tell me, readers: What’s your favourite taco fillings?