This is one of my favorite meals in the whole universe! It's very very easy to make! And it's vegan! Ever since I read the book "Eating Animals" by Jonathan Safran Foer, I have become a full vegetarian (no more seafood) and I am attempting to substitute more and more vegan meals.
For the tacos, I use a very basic recipe and top them with a mild store-bought salsa (el-paso) and my own homemade fresh salsa.
All you need is:
1 can of black beans
white mushrooms, stemmed and sliced
package of corn tortillas
Heat the black beans in a pot atop the stove until they start to boil and thicken. I like to use a potato masher and mash the beans so that it creates a paste-like texture. Add salt and pepper to season.
Saute the mushrooms in a pan with butter over medium heat until they are browned and delicious.
Heat the tortillas one at a time in a pan until warm.
For the salsa, you need:
1/4 white onion
salt and pepper
Chop the avocado, tomato, onion, garlic and cilantro, and mix together. Add a teaspoon or two of freshly squeezed lime juice and mix. Season with salt and pepper.
I like to serve the tacos with a cabbage, yam and carrot salad, which I call my "rainbow salad." It's very crunchy and delicious!
For the salad, you need:
red cabbage, chopped into thin slices
1 yam, boiled and chopped
2-3 carrots, sliced into thin slivers
balsamic vinaigrette salad dressing
Mix the cabbage, yam and carrots together. Add the pumpkin seeds and craisins. Top with the vinaigrette, and mix!