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
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- 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
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- 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.
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- 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.
