VEGAN CHILLI CON CARNE TACOS

The favorite Mexican comfort food becomes plant based, that means that it’s 100% fast friendly and with a new character! Ideal for the days of Lent, but also for those who want to adopt a healthier lifestyle.

Ingredients

  • 400 gr soy minced ''meat''
  • 1 big onion, finely chopped
  • 1 green pepper, finely chopped
  • 3 garlic cloves
  • 1 tablespoon chilli powder
  • 3 chili, hot peppers, finely chopped
  • 1 tablespoon cumin
  • 2 tablespoons paprika
  • 2 tablespoons oregano
  • 1/2 tablespoon turmeric
  • 2 tablespoon tomato paste
  • 1 glass wine
  • 1 tablespoon cocoa
  • 1 package (400 gr) chopped tomatoes
  • 200 gr black bean, boiled
  • a few drops tampasco, as much as you prefer
  • tortillas, Mexican pies

Instructions

  • First prepare the soy mince according to the instructions of the package. (Usually, first must be boil it, then strained and then at room temperature)
  • In a non-stick frying pan, put 1 tbsp. oil, pour the onion and pepper and leave for 4'-5 'on medium heat to wither.
  • Add the garlic and mix. Add spices, oregano and chili peppers.
  • Put a pot on the heat.
  • Add the tomato paste, spread it in the pot and let it cook for a few minutes.
  • Add the wine. Allow all liquids to evaporate.
  • Add the soy mince and other materials to the pot.
  • Add the cocoa, tomatoes, beans and some water to cover the materials slightly.
  • Simmer over very low heat for 1 hour until the sauce thickens.
  • Season with tampasco (at will) and salt.
To prepare the tortillas:
  • Invert a pan for muffins and place the tortillas upside down, giving them the shape of tacos.
  • Bake them in a well preheated oven at 180 ° C for 15 minutes. It must be crisp.
  • Fill each tortilla with the cooked mixture of soy mince and serve.
  • Optionally accompany with avocados.

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