Mexican Inspired Vegan Tacos

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Mexican food is one of my favorite cuisines. This is my vegan spin on tacos. I don't think that eating a healthy or vegan diet costs you any flavor or missing your favorite foods. It just provides a challenge in finding new recipes to suffice your cravings, but in a new healthier way. When you eat healthier and crowd out old foods and unhealthy eating habits, your taste buds change. You think in your head that you want that hamburger, but when you take a bite, you realize it doesn't taste how it used to. This is because your tastebuds have gotten rid of those salty greasy cravings and now enjoys fresh plant-based meals, because thats what they've gotten used to tasting.

It's a challenge in the beginning when transitions to eat a different way. As long as your friends and family support you, and you find creative exciting recipes to try out, you will have a great experience. If you can find a friend to try out this newfound way of eating with, than you both can collaborate on creating meals and trying things out together. Its always good to have a support system, especially with someone that can relate with what you are going through.

You'll find that in many cuisines such as Indian, Chinese, Mexican, or Thai, that there are many vegan options and there are many flavors o play off with and create your own similar vegan-friendly recipes.

. These mexican inspired vegan tacos give me the protein intake I'm looking for, are plant-based, and oh so flavorful.

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Ingredients:

  • 1 cup of rinsed quinoa
  • 1 (15 oz. can) black beans rinsed
  • 1 red pepper
  • 2 cups vegetable broth
  • 1 small onion
  • 1 canned pineapple chunks
  • 1 clove garlic thinly sliced
  • 1/2 lime juice
  • salt and pepper to taste
  • Green onion for garnish (optional)
  • Daiya vegan cheddar cheese
  • Yellow corn soft tortillas

Guacamole: 

  • 1 ripe avocado
  • 1/4 red onion
  • 2 cloves of garlic
  • 1/2 lime juice
  • 1/2  jalepeno (optional)
  • salt and pepper to taste

Bring vegetable broth to a boil and add quinoa, black beans, and red pepper then bring to a simmer and cover with lid.

Meanwhile, add pineapple chunks with about 2 TBSP of pineapple juice from can to skillet with onion and garlic. Cook until caramelized and soft. When quinoa mixture has cooked, add to pineapple mixture and juice of 1/2 a lime, and cook over medium-low heat stirring frequently.

Heat up corn tortillas and add cheese on-top to melt. Put quinoa black bean pineapple mixture, guacamole and green onions on top of tortillas.