Whoever said a taco had to be drowned in meat and cheese to taste delicious clearly hasn’t tried these vegan-friendly black bean tortillas.
Pile these tortillas high with nutrient-rich veggies, protein-packed black beans, and a tangy dressing for the ultimate plant-based, Mexican-inspired dinner.
Recipe and photo courtesy Kim-Julie Hansen of Brussels Vegan.
Makes 2 servings
- 2 corn tortillas
- 1 cup mixed and sautéed veggies of your choice
- ½ cup cooked black beans
- 1½ cups shredded collard greens
- For the dressing:
- ½ Tbsp tomato paste
- 2 tsp maple syrup
- 1 pinch sea salt
- ½ tsp liquid smoke
- 1 Tbsp water
- For the topping:
- 2 Tbsp pumpkin seeds
How to make it
Reheat the tortillas either in the oven, in a pan, on a toaster, or in the microwave. Depending upon whether they’re frozen or fresh, this will take anywhere from 2 to 5 minutes.
For the sauce, mix all ingredients in a small pot and cook at high heat for 2 minutes.
Serve the tortillas with all other ingredients.