Hello, my friends. Today’s post brings you a quick-and-easy recipe for Vegan Tacos – with a vegan chili filling being its main ingredient.
But before I get to the recipe itself, here is the backstory: I held a good-bye party for some of my friends recently. Busy times are ahead because I’ll be moving. Not only to another apartment but actually crossing borders. So you might imagine that a lot has to be organized and also neatly prepared. But do not worry, I’ll be posting new recipes as before (that’s actually a big part of the preparation 😉 ).
So before things will become more hectic from, well, now, I decided to have this small good-bye get-together. With time already being short (I’m sure many of you know this for different reasons), I wanted to make us a super-quick, finger-licking snack.
So here is what how I made these Vegan Tacos. First, the chili: I diced a red bell pepper and a yellow chili and combined these with diced tomatoes in a saucepan.
It takes a bit of simmering mostly depending on how soft you want the bell pepper dices. I simply seasoned the mix with salt, pepper, and some hot sauce. The red beans and corn you add after the bell pepper has softened a bit. And just like that you are done with a hearty, spicy chili.
All that is left to do is filling the tacos with salad (I used arugula, but you can use your preferred one), a good amount of the chili. I added a spoonful of vegan sour cream and bits of avocado. Quick and east at its best!Print
- 1 cup (175 g) corn kernels (fresh)
- 15 oz (400g) canned red beans
- 15 oz (400 g) diced tomatoes (canned)
- 1 chili
- 1 red bell peeper
- sat, pepper
- hot sauce or tabasco
- avocado optional
- vegan sour creme
- taco shells (naturally gf)
- Wash and seed the chili and red pepper. Then finely dice the chili, and more coarsely the bell pepper.
- Transfer the chili, bell pepper, and tomatoes to a saucepan and bring to a simmer. Season with salt, pepper, and hot sauce. Let cook for 5 minutes. Then add the corn and red beans and cook for another 5-10 minutes.
- In the meantime, wash the salad and heat the taco shells according to manufacturer’s instructions.
- To fill the tacos, first add a bit of salad, then the chili from the saucepan, top with sour creams (and avocado, if you chose to use).