Welcome to my new series, Easy Vegan Meals Under $10.
For our first episode we have these crave-worthy crispy black bean-mushroom tacos with a chipotle dipping sauce. 20 tacos for just under 10 bucks! Let’s get right into it:
FULL RECIPE
ingredients
oil and salt, as specified in the preparation instructions
8 oz baby bella mushrooms, chopped ($2.69)
1 yellow onion, diced ($0.85)
1/2 tsp each cumin, coriander, paprika, and chili powder ($0.20)
1 jalapeño, finely diced ($0.27)
4 cloves garlic, minced ($0.20)
1 can black beans, drained, rinsed, and dried ($0.89)
1 lime, juiced ($0.50)
3/4 cup plain unsweetened vegan yogurt ($1.26)
1 tablespoon chipotles in adobo ($0.12)
3 oz vegan cheese ($1.50)
1 small bunch chopped cilantro ($0.20)
20 corn tortillas ($1.30)
preparation
throw your can of black beans in a food processor and pulse for about 15 seconds.
add mushrooms to a saute pan over medium heat with 1 to 2 tbsp olive oil and allow to sit on the pan surface undisturbed 3 minutes. shake the pan to release the mushrooms. continue to saute another 5 minutes, season with a pinch of salt, then transfer mushrooms to the food processor
place the saute pan back over medium heat with another 1 to 2 tbsp olive oil and add your onions. season with a pinch of salt and stir in. add the cumin, coriander, paprika, and chili powder. cook down 2 minutes and add your jalapeño and garlic with another pinch salt. stir in 30 seconds, then transfer to the food processor along with the lime juice and a few pinches of salt. blend until the mixture looks like spread or pate, about 1 minute. set aside.
pre-heat an oven to 425F. working in batches, lay 10-12 tortillas spread out on a roasting tray and spray cooking oil over each tortilla. flip and spray the other side. once the oven is preheated, throw the tortillas in the oven for 3 minutes to soften.
remove the tortillas from the oven and place a towel over the tray to cover all the tortillas so they don’t dry out. working quickly, grab tortillas one at a time and spread about 3 heaping tablespoons of the black the black bean mixture on one half of each tortilla. top each with some vegan cheese, then fold over and press to seal.
lay the tacos on a tray with either parchment or an elevated rack. dress each taco with a little oil and use a brush to spray evenly on the surface. flip to the other side and repeat the oiling. place the tacos in the same 425F oven for about 25 minutes, turning halfway through. optionally, you can add another roasting tray gently over top of the tacos to keep them flat while they roast, but don’t squish them or else they’ll burst open while they cook.
mix together the plain vegan yogurt with chipotles in adobo and a pinch of salt for an easy dipping sauce. serve up with the tacos and finish with the fresh cilantro.
enjoy this one, my friends
Share this post