Tabitha Brown's Vegan Tacos
Tabitha Brown is a social media personality and a pure beam of light. Her vegan tacos are a simple, fresh new addition to our Summer chow down list. Try these for your next taco Tuesday fiesta!
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yields: 8 servings
Ingredients:
1 1/2 cups raw pecans
3/4 cup chopped red onion
1 tbsp chili powder
1 1/2 tsp ground cumin
3/4 tsp salt
1/2 tsp ground coriander
1 pinch cayenne pepper
2 15-ounce cans pinto beans, drained and rinsed
2 tsp sunflower oil or olive oil
8 large romaine lettuce leaves or 12 small leaves
Garnish options: diced avocado, salsa, vegan sour cream, and fresh cilantro for serving
Directions:
In a food processor equipped with the S-blade, pulse the pecans, onion, chili powder, cumin, salt, coriander, and cayenne until the pecans are broken into pea-size pieces
Add the pinto beans and pulse multiple times until they have broken down to roughly one-quarter of their original size
Heat the oil in a large sauté pan over medium heat
Add the pecan-pinto mixture and cook
Stirring occasionally and breaking up chunks, until there is partial browning on the crumbles (3-5 minutes)
To serve right away, divide the filling between the romaine lettuce leaves, then top each one with avocado, salsa, sour cream if using, and cilantro if desired
If prepping for later, store the lettuce leaves, filling, and toppings separately in the refrigerator for up to seven days
Reheat the filling before serving
