This recipe will guide you to make flavorful and delicious bean tacos. It includes a homemade tomato pate and a filling made with cooked red beans and textured soy protein. The tacos are topped with vegan coconut cheese, sauted onions and peppers, and garnished with cilantro and radish sprouts.
- 200 grams sun-dried tomatoes
- 80 grams walnuts
- 2 tablespoons dried oregano
- 1 teaspoon garlic powder
- extra virgin olive oil
- a pinch of salt
- water for soaking
- 8 gluten-free corn tortillas
- 500 grams cooked red beans
- 150 grams fine textured soy protein
- 3 tablespoons spicy paprika powder
- 1 tablespoon dried oregano
- 200 grams vegan coconut cheese
- 1/2 onion
- 1/2 red bell pepper
- lettuce
- extra virgin olive oil
- a pinch of salt
- cilantro
- radish sprouts
Soak the sun-dried tomatoes a few hours before preparing the recipe.
Prepare the tomato pate by blending the softened tomatoes with the rest of the pate ingredients until thick and aromatic. Set aside.
Boil the textured soy protein with spicy paprika powder, dried oregano, salt, and a generous amount of olive oil. Drain and set aside.
Lightly toast the corn tortillas and saut the soy protein with the red beans. Finally, add the vegan coconut cheese.
Slice the onion and bell pepper. Saut them with a pinch of salt and olive oil.
Spread the tomato pate on the tortillas and top with small lettuce leaves when plating.
Add the sauted bean and soy mixture, followed by the onion and bell pepper. Garnish with chopped cilantro and radish sprouts.